I was looking for an easy carrot soup recipe the other (cold) day and I stumbled upon a 4-ingredient one. To my utmost delight, it also used a tropical ingredient, ginger, which meant I could post it on the blog, yeepee! The texture was on the thicker (porridge-like) side, which I prefer. I modified that recipe by removing heavy cream as an ingredients (oops) and adding a dash of nutmeg powder (another tropical favorite), the ginger root nicely complemented the carrot and both were delicately enveloped by the nutmeg aroma. In no time, I had my new favorite winter soup ready!
Carrot ginger soup Recipe
Print recipe| Serves | 2 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
Ingredients
- 2 tablespoons butter
- 1 Medium onion (or 1/2 of a big one) (chopped)
- 1/2lb carrots (peeled and chopped)
- 3 cups chicken broth
- 2 tablespoons grated ginger
- salt and white pepper
- 1 pinch nutmeg
Directions
| 1. | In a saucepan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. |
| 2. | Add salt and pepper to taste. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. |
| 3. | Remove from heat and transfer into a food processor (or blender). Be careful when manipulating hot liquids. Puree until smooth. Serve immediately. |
Note
Recipe adapted from: http://www.foodnetwork.com/recipes/ginger-carrot-soup-recipe.html
No amount and or carrots are mentioned in the above carrot soup recipe???
I would like to try this recipe if I could get the amount of carrots needed for it.
Thanks
Kathie! Thank you for your comment. Indeed, you do need about 1/2 pounds of carrots for that recipe. We edited it. Thanks for bringing this to our attention. Let us know how you like it!
Thanks ever so much. I can’t wait to try this.