By Elmotoo on July 04, 2003
Photo by Peter J
Photo by Peter J
"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."
Serving Size: 1 (422 g)
Servings Per Recipe: 4
"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"
"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."
"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."
"You know when something is really nice when a four year old says 'Mummy this soup is really yummy' â€“ Changes I made was I added less ginger and less (lactose free) cream. Perfect for our cold winter. Thank you Elmotoo"
"This is a very nice, creamy and mild tasting soup. It screamed for me to add a tablespoon of curry powder. I used less oil. I used a whole chopped white onion. I used peeled baby carrots cut into rounds. I added extra ginger. I used a 32oz box of organic vegetable broth. I used my immersion blender to puree the carrots in the broth and then added the cream until it was heated it through (I don't like boiling cream). Thanks for the recipe. Made for Holiday Tag."
"Excellent soup moxie! I used vegetable stock so my daughter could eat this and we loved it! Easy and delicious! We will be making this again and my daughter has requested this recipe for her "moving out" cookbook! Di ;-)"