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    You are in: Home / Recipes / Creamy Carrot-Ginger Soup Recipe
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    Creamy Carrot-Ginger Soup

    Creamy Carrot-Ginger Soup. Photo by Peter J

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Elmotoo's Note:

    This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.

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    Units: US | Metric

    • 3 -4 tablespoons vegetable oil
    • 12 medium carrots, chopped (about 5 cups)
    • 1/2 onion, chopped (about 1 cup)
    • 2 stalks celery, chopped
    • 2 pieces fresh ginger, walnut-sized,peeled and smashed (or to taste)
    • 2 (14 ounce) cans chicken stock (or homemade)
    • 3 1/2 cups heavy whipping cream
    • salt & pepper


    1. 1
      Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
    2. 2
      Add the chicken stock and bring to a boil.
    3. 3
      Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
    4. 4
      Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
    5. 5
      Season to taste with salt and pepper.

    Ratings & Reviews:

    • on February 23, 2012


      was making la's ginger carrot soup which is good by the way and saw you big as life so i split the soups and made one of each used canned milk instead of cream turned out great

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    • on May 31, 2010


      Terrific rich and creamy soup! I used around half the amount of cream while cooking and added a dollop when serving. Also skipped the straining step, just processed well and really enjoyed the texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2009


      Really enjoyed. We added a chopped yam to the vegetables. Instead of adding the cream to the soup we put a tablespoon into the bowl and stirred to the top. (lower fats and calories.) We also added chopped basil garnish. Loved the gingery snap to it.

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

    Read All Reviews (6)


    Nutritional Facts for Creamy Carrot-Ginger Soup

    Serving Size: 1 (422 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 963.8
    Calories from Fat 811
    Total Fat 90.1 g
    Saturated Fat 50.0 g
    Cholesterol 291.2 mg
    Sodium 505.7 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 5.6 g
    Sugars 12.9 g
    Protein 11.2 g

    The following items or measurements are not included:

    fresh ginger

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