Cream Of Carrot Soup With Ginger And Rosemary Recipes

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CREAMY CARROT SOUP



Creamy Carrot Soup image

When I serve this creamy carrot ginger soup, people are amazed by the bright color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 cup chopped onion
1/4 cup butter, cubed
4-1/2 cups sliced fresh carrots
1 large potato, peeled and cubed
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Nutrition Facts : Calories 267 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 367mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

CREAMY CARROT-GINGER SOUP



Creamy Carrot-Ginger Soup image

This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.

Provided by Elmotoo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 -4 tablespoons vegetable oil
12 medium carrots, chopped (about 5 cups)
1/2 onion, chopped (about 1 cup)
2 stalks celery, chopped
2 pieces fresh ginger, walnut-sized,peeled and smashed (or to taste)
2 (14 ounce) cans chicken stock (or homemade)
3 1/2 cups heavy whipping cream
salt & pepper

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.

CREAM OF CARROT SOUP



Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.

Provided by HeatherFeather

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
4 1/2 cups carrots, peeled,thinly sliced
1 large potato, peeld,cubed
2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 teaspoon ground ginger powder
2 cups evaporated milk or 2 cups half-and-half cream
1 teaspoon crushed dried rosemary
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

  • In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
  • Add carrots, potatoes, chicken broth, and ginger powder.
  • Cover and cook on medium heat 30 minutes or until veggies are very tender.
  • Remove from heat and let cool 15 minutes.
  • Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
  • Return to heat and add milk, rosemary, salt, and pepper.
  • Cook over low heat until heated through, maybe 5 minutes or so.

CARROT CREAM SOUP WITH GINGER



Carrot Cream Soup with Ginger image

Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.

Provided by kiki

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, minced
3 cups peeled and chopped carrots
2 ½ cups vegetable broth
1 teaspoon finely grated fresh ginger
salt and freshly ground black pepper to taste
1 pinch white sugar
¾ cup heavy whipping cream

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.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 25.2 g, Cholesterol 61.1 mg, Fat 20.6 g, Fiber 5.4 g, Protein 3.8 g, SaturatedFat 10.8 g, Sodium 417.2 mg, Sugar 11.8 g

CARROT GINGER SOUP



Carrot Ginger Soup image

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrots, peeled and chopped
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Additional lemon zest, optional

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.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CREAM OF CARROT SOUP WITH FRESH GINGER



Cream of Carrot Soup with Fresh Ginger image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 1h16m

Yield 4 servings, with plenty of lef

Number Of Ingredients 11

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)

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.

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