Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gingered Carrot Soup With Sage Recipe
    Lost? Site Map

    Gingered Carrot Soup With Sage

    Gingered Carrot Soup With Sage. Photo by Mikekey

    1/1 Photo of Gingered Carrot Soup With Sage

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    gourmetmomma's Note:

    From Dave Lieberman's book Young and Hungry. I have not had this yet, but it is supposed to be good hot or cold.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice the carrots in half lengthwise and then into 2 inch chunks.
    2. 2
      Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
    3. 3
      Turn the heat down, add the garlic and continue cooking another 5 minutes.
    4. 4
      Add the ginger and cook another minute or two.
    5. 5
      Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
    6. 6
      Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
    7. 7
      Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
    8. 8
      Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
    9. 9
      This can be made up to 2 days in advance. Garnish with fresh sage leaves.

    Ratings & Reviews:

    • on August 18, 2007

      55

      This is very tasty! Nice blend of flavors. I made it ahead the night before, and chilled it, to serve cold in the motorhome, with a salad. Looking forward to trying it this fall as a hot soup! Thanks for posting this!

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

    Advertisement

    Nutritional Facts for Gingered Carrot Soup With Sage

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 178.2
     
    Calories from Fat 46
    26%
    Total Fat 5.1 g
    7%
    Saturated Fat 2.7 g
    13%
    Cholesterol 12.1 mg
    4%
    Sodium 239.0 mg
    9%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 5.3 g
    21%
    Sugars 10.3 g
    41%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    fresh sage leaves

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites