Spicy Carrot Ginger Soupers
![photo by heartshapedpan](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/44/95/00/picNaRS1Y.jpg)
photo by heartshapedpan
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 2 lbs baby carrots, chopped
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 large garlic cloves, minced
- 2 quarts chicken stock
- 2 -3 tablespoons ginger, fresh, grated
- 1 pinch cayenne pepper
- 1 tablespoon parsley
- salt
- pepper
- 1 cup half-and-half cream (optional)
- 2 -3 tablespoons olive oil
directions
- Chop and prepare all vegetables and put into a bowl. Put garlic and ginger in a small, separate bowl.
- In large dutch oven heat olive oil until it shimmers. Add vegetables, season with salt and pepper, and cook until tender.
- Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
- Add chicken stock, cayenne, parsley, and salt and pepper to taste.
- Cook until all vegetables are very soft.
- With an immersion blender, puree soup and re-taste for seasoning. If desired add cream, half-n-half, milk, or otherwise.
- Heat to a simmer but do not boil if you creamed it.
- Enjoy.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!