Infused with lots of grated fresh ginger and a hint of garlic, this creamy gingered carrot soup recipe makes the perfect start to an autumn lunch or dinner.
Gingered Carrot Soup
Infused with lots of grated fresh ginger and a hint of garlic, this creamy gingered carrot soup recipe makes the perfect start to an autumn lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- ½ cup minced onion
- ¼ cup grated fresh ginger
- 2 cloves garlic minced
- 4 cups Kitchen Basics original or unsalted chicken stock
- 4 cups sliced peeled carrots
- ½ cup evaporated milk
- ¼ teaspoon ground cumin
- salt and ground black pepper to taste
Instructions
- Heat oil in heavy large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is translucent, about 8 minutes. Add stock and carrots; cover and simmer until carrots are tender, about 30 minutes.
- Fill blender or the bowl of a food processor halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining soup.
- Heat soup over low heat; stir in evaporated milk and cumin. Season with salt and black pepper.
