Wednesday, April 6, 2011

Spicy Carrot Ginger Soup

This delicious Soup is from and is one of my favorites.

Serves: 6

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
1 cup half-and-half cream (optional)

2 -3 tablespoons olive oil

Change Measurements: US | Metric


Prep Time: 15 mins

Total Time: 45 mins

1 Chop and prepare all vegetables and put into a bowl. Put garlic and ginger in a small, separate bowl.
2 In large dutch oven heat olive oil until it shimmers. Add vegetables, season with salt and pepper, and cook until tender.
3 Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
4 Add chicken stock, cayenne, parsley, and salt and pepper to taste.
5 Cook until all vegetables are very soft.
6 With an immersion blender, puree soup and re-taste for seasoning. If desired add cream, half-n-half, milk, or otherwise
7 Heat to a simmer but do not boil

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cennywenny on Wed Apr 06, 11:59:00 AM 2011 said...

I adore ginger, thanks for the recipe!

Delishhh on Thu Apr 07, 01:03:00 AM 2011 said...

FABULOUS - I love this soup - i make a version of this sometimes and just love it. Nice work!

Theresa on Thu Apr 07, 11:24:00 AM 2011 said...

This soup has been a long time favorite of mine. I served it several times cooking for large groups and it was always a hit.


Spicy Carrot Ginger Soup

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