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    You are in: Home / Recipes / Cream of Carrot Soup With Ginger and Rosemary Recipe
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    Cream of Carrot Soup With Ginger and Rosemary

    Cream of Carrot Soup With Ginger and Rosemary. Photo by Brenda Z

    1/2 Photos of Cream of Carrot Soup With Ginger and Rosemary

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Brenda Z's Note:

    I don't remember where I got this recipe from but it is one of my favorite "entertaining" soup recipes. When we have guests for dinner I always include a soup as a starter, and this one is always a hit with its delicate flavor and smooth consistency. My children always enjoyed this soup as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in heavy-bottomed soup pot. Coarsely chop vegetables. Add onions, carrots and celery to butter in pot. Saute on medium heat for 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley. Stir in stock. Cook, partially covered, until vegetables are tender (about 20 minutes). In batches, puree vegetables and stock in a blender and return to pot. Stir in cream, add salt and pepper to taste and reheat but do not boil.

    Ratings & Reviews:

    • on January 03, 2014

      Absolutely delicious!! So easy to make. My husband who despises vegetables had seconds. Only had one potato, and no half and half. So, I substituted cream cheese, about 5 heaping tsps. What a wonderful way to use up carrots before they go bad. Will definitely make this again. Next time I will follow the recipe exactly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2012

      55

      Wonderfully comforting soup with a rich, velvety mouth-feel. Took barely any time to make; in the time it took me to bake a pizza, this soup was ready to be pureed. My only modification was adding fresh sage to the rosemary and parsley (we had a lot on hand). My husband, a not-so-enthusiastic veggie eater, went back for seconds, then thirds. I topped with a little parmesan/reggiano and it was fantastic. I'm wondering how a little chopped bacon or pancetta at the end would taste too, hmm... Will make again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2012

      55

      Wow...I made this soup exactly as directed and it was amazing! You could actually even do without the cream, it is so delicious. This is definitely a 10-star recipe, and so easy- I looked like a real pro serving this to my guests! Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cream of Carrot Soup With Ginger and Rosemary

    Serving Size: 1 (390 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 324.1
     
    Calories from Fat 154
    47%
    Total Fat 17.1 g
    26%
    Saturated Fat 10.0 g
    50%
    Cholesterol 41.7 mg
    13%
    Sodium 1126.1 mg
    46%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 5.6 g
    22%
    Sugars 7.4 g
    29%
    Protein 10.6 g
    21%

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