“Creamy” Carrot Ginger Soup


photo copy 5Okay so today is not really soup sort of weather but come this weekend you’ll want to keep this recipe handy. You see, I had this leftover biscuit from brunch with my mom this morning and it was calling my name for dinner. I also had a pile of carrots I bought for no reason at the farmers market. Sounds like a good reason to make soup to me! I looked up some recipes and none of them spoke to me so I used the food network’s recipe as a guide and made it my very own. I hope you enjoy this recipe as much as I do!

"Creamy" Carrot Ginger Soup
Serves 4
A delightful soup that is super creamy without any cream at all! Serve with homemade bread and a side salad for the perfect fall meal!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 TBS butter
  2. 1/2 large onion (chopped)
  3. 2 cloves of garlic (chopped)
  4. 1 tsp fresh ginger (grated)
  5. 1 lb carrots (peeled and sliced)
  6. 3 cups chicken broth
  7. Salt and Pepper to taste
  1. Heat the butter in a large saucepan over medium heat.
  2. Sautee the onions until translucent.
  3. Add the garlic and cook for another couple of minutes.
  4. Add the ginger, carrots, and chicken broth.
  5. Cover and cook on low for about 30 minutes or until the carrots are soft.
  6. Remove from heat and blend with an immersion blender
  7. Serve immediately
  1. I used about 1 tsp of ginger. My soup had a hint of ginger but it wasn't like WOW GINGER. If you're a ginger lover I recommend adding another tsp of ginger!
  2. Keyword in the final step: IMMERSION BLENDER. I don't recommend normal blenders. You'll probably end up with soup all over you and burned hands. Don't ask how I know this.
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