Best Ever Creamy Carrot Ginger Soup Recipes

Steps:

• Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
• Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

Steps:

• Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
• Add the chicken stock and bring to a boil.
• Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
• Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
• Season to taste with salt and pepper.

Steps:

• In a large pot, bring stock to a boil.
• While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
• In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
• Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
• Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
• Add salt and pepper.
• To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

Steps:

• Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
• Add the carrots and tomatoes. Saute 5 minutes.
• Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
• Puree. Return to pot.
• Add the milk and sour cream. Heat through, but DO NOT BOIL.
• YUM!

Steps:

• Heat the oil in a large pot on the stove.
• Add the onions, cook till translucent.
• Add garlic and 1 tablespoon chopped ginger.
• Cook one minute.
• Add sliced carrots, chicken stock, salt, pepper and grated ginger.
• Cook until the carrots are very tender.
• Using immersion blender, blend until smooth and check for flavor, adjust if necessary.
• Add evaporated milk (if using - the evaporated milk adds a delicious creamy flavor and texture with many fewer calories than cream) and heat through.
• Serve hot with garlic bread.
• FOR THE GARLIC BREAD:.
• Combine the minced garlic, ginger and soft butter and spread on slices of French bread. Broil until golden (or in my case, until the bread catches fire and the smoke alarm goes off - however, this is not the recommended method.) Serve immediately with the Creamy Carrot Ginger Soup.

Steps:

• Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
• In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
• Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

Steps:

• Melt butter in heavy-bottomed soup pot. Coarsely chop vegetables. Add onions, carrots and celery to butter in pot. Saute on medium heat for 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley. Stir in stock. Cook, partially covered, until vegetables are tender (about 20 minutes). In batches, puree vegetables and stock in a blender and return to pot. Stir in cream, add salt and pepper to taste and reheat but do not boil.