Carrot Ginger Soup Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 pounds - Raw carrots, Sliced
  • 12 cups - Chicken or vegetable stock , 3 Qts.
  • 9 tablespoons - Fresh ginger, Peeled & thinly sliced
  • 2 teaspoons - Salt
  • 2 teaspoons - Minced garlic
  • 1 1/2 teaspoons - Coriander, Divided use
  • 1/2 teaspoons - Cloves
  • 1/2 teaspoons - Cinnamon
  • 1/4 teaspoons - Cayenne pepper
  • 2 tablespoons - Rice wine vinegar or lime juice
  • 2/3 cups - Honey
  • 1 cups - Heavy cream or half-and-half, Optional use
  • - Salt, to taste
  • - Pepper, to taste
  • Directions:

    1. Put sliced carrots, broth, ginger, salt, garlic and t tsp. coriander into a large pot and bring to a boil. Reduce heat and simmer about 1 1/2 hours. Turn off heat and allow to cool.
    2. Puree in a food processor and return to pan.
    3. Add addl. 1/2 tsp. coriander, cloves, cinnamon, cayenne pepper, rice wine vinegar, honey and optional cream, and whisk well.
    4. Add salt and pepper, to taste.

    Brief Description

    "Versatile soup which can be served hot or cold."

    Main Ingredient:

    Raw carrots/Chicken or vegetable broth

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 2 hour(s)

    Source

    Dale Jenssen/SA Express

    Posted By:

    mamakjking

    Posted On:

    June 25, 2014

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