Carrot Soup With Ginger

READY IN: 1hr 20mins
Recipe by evelynathens

Great hot, or chilled.

Top Review by Chef Kate

Delicious hot or cold. Garnished it with a bit of sour cream--such a pretty presentation. Followed instructions exactly (except I skipped the butter) and really loved the undercurrent of spice. Thanks, Ev!

Ingredients Nutrition


  1. Combine the carrots, onion, potato, tomatoes, green onions, spices, salt and water in a large pot and bring to a boil.
  2. Lower heat and simmer for 30 minutes, or until the carrots are soft.
  3. Transfer the soup in batches to a blender or a food processor and process until smoothly pureed.
  4. Return soup to pot and stir in milk.
  5. Reheat until very hot or cover and refrigerate until thoroughly chilled, atleast 4 hours.
  6. (The soup keeps well tightly covered for up to 3 days in the refrigerator.) To serve cold, taste and add salt if desired.
  7. To serve hot, reheat (without bringing to a boil) and add salt if desired.
  8. Either way, ladle the soup into bowls, garnish with toasted almonds and basil, and serve.

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