Gingered Carrot Soup

Lily Coleman

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.

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Prep Time 15

Cook Time 45

Total Time 1

Course Healthy, Soup, Vegetarian

Servings 4

Calories 187 kcal

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.

Notes

Cook's Note:

For a lower fat alternative, substitute half-and-half for evaporated milk.