Carrot And Ginger Soup Food

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CARROT AND GINGER SOUP



Carrot and Ginger Soup image

My 2 year old loved this soup. Can be frozen. Great way to go through some carrots. Light meal for a summer day and hot and warming for a cold day.

Provided by Tessa Morales

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup butter
2 medium onions, chopped
2 tablespoons grated peeled fresh gingerroot
1 1/2 lbs carrots, peeled and thinly sliced
6 cups chicken stock or 6 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In 4-quart saucepan, melt butter over medium heat.
  • Add onions and sauté until translucent, about 5 minutes.
  • Add gingerroot and cook 2 minutes longer.
  • Add carrots and stock to onions; heat to boiling over high heat.
  • Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
  • (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
  • Salt and pepper to taste.
  • Heat soup over low heat until hot.
  • Ladle into bowls and serve.
  • Use the vegetable stock for vegetarians.

Nutrition Facts : Calories 163.1, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.6, Sodium 513.5, Carbohydrate 17.4, Fiber 2.9, Sugar 8.1, Protein 5.7

CARROT AND GINGER SOUP



Carrot and Ginger Soup image

A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.

Provided by RICHARDMADGIN

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

Time 55m

Yield 4

Number Of Ingredients 10

½ medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots - peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cups water
salt and pepper to taste
1 pinch ground cinnamon
¼ cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
  • Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  • Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
  • Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 33.8 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 6.9 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 171.7 mg, Sugar 10.2 g

CARROT & GINGER SOUP



Carrot & ginger soup image

Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 10

1 tbsp rapeseed oil
1 large onion, chopped
2 tbsp coarsely grated ginger
2 garlic cloves, sliced
½ tsp ground nutmeg
850ml vegetable stock
500g carrot (preferably organic), sliced
400g can cannellini beans (no need to drain)
4 tbsp almonds in their skins, cut into slivers
sprinkle of nutmeg

Steps:

  • Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
  • Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
  • Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.

Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

GINGER CARROT SOUP



Ginger Carrot Soup image

Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Steps:

  • In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
  • Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
  • Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

CARROT AND GINGER SOUP



Carrot and ginger soup image

Quick, easy and mouthwateringly good. This carrot and ginger soup is perfect for chilly afternoons. Why not make a few more portions and keep in the freezer for emergencies? Each serving provides 160 kcal, 2g protein, 23g carbohydrate (of which 19g sugars), 4.5g fat (of which 1g saturates), 10g fibre and 0.9g salt.

Provided by Fiona Hunter

Categories     Light meals & snacks

Yield Serves 1

Number Of Ingredients 8

1 tsp rapeseed oil
1 small onion (75g/2½oz peeled weight), finely chopped
1 garlic clove, finely chopped
20g/¾oz fresh root ginger, peeled and finely chopped
200g/7oz carrots, roughly chopped
300ml/10fl oz vegetable stock
freshly ground black pepper
1 spring onion, finely chopped, to serve

Steps:

  • Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2-3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally.
  • Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft.
  • Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently.
  • To serve, pour the soup into a warm serving bowl and garnish with the spring onions.

Nutrition Facts : Calories 160kcal, Carbohydrate 23g, Fat 4.5g, Fiber 10g, Protein 2g, SaturatedFat 1g, Sugar 19g

CARROT GINGER SOUP



Carrot Ginger Soup image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
One 2-inch piece ginger, minced (or squeezed through a garlic press)
1/2 teaspoon cumin
Salt and freshly ground black pepper
2 cloves garlic, minced
1 pound carrots, peeled and sliced
4 cups vegetable stock
1 cup coconut milk
Yogurt, for garnish, optional
Chopped fresh parsley, for garnish, optional

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk.
  • Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired.

HEALTHY CARROT SOUP



Healthy carrot soup image

Give yourself a boost and treat yourself to this low-fat, healthy carrot soup with a swirl of soured cream

Provided by Chelsie Collins

Categories     Lunch, Main course, Soup, Supper

Time 10m

Number Of Ingredients 7

3 large carrots
1 tbsp grated ginger
1 tsp turmeric
a pinch of cayenne pepper , plus extra to serve
20g wholemeal bread
1 tbsp soured cream , plus extra to serve
200ml vegetable stock

Steps:

  • Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.

Nutrition Facts : Calories 223 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

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

CARROT-GINGER SOUP



Carrot-Ginger Soup image

Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Yield Makes 6 cups

Number Of Ingredients 8

1/4 cup minced shallots
4 teaspoons minced ginger
2 tablespoons coconut oil
1 pound carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
4 cups water
Coarse salt
Yogurt

Steps:

  • In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.

CARROT, CASHEW, AND GINGER SOUP



Carrot, Cashew, and Ginger Soup image

Make and share this Carrot, Cashew, and Ginger Soup recipe from Food.com.

Provided by Ames0325

Categories     Vegetable

Time 50m

Yield 12 cups, 10-12 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3/4 cup cashews
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons fresh ginger, grated
1/2 cup fennel bulb, chopped
1 1/2 teaspoons salt
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon allspice
8 large carrots, peeled and cut into 1 inch pieces
2 medium turnips, peeled and cut into 1 inch pieces
6 -8 cups water
2 tablespoons fresh lemon juice

Steps:

  • Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside.
  • Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
  • Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes.
  • Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.

Nutrition Facts : Calories 122, Fat 7.7, SaturatedFat 1.4, Sodium 478.1, Carbohydrate 12.5, Fiber 2.8, Sugar 4.7, Protein 2.6

CARROT GINGER SOUP



Carrot Ginger Soup image

This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.

Provided by Emily Ott

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

Time 1h30m

Yield 6

Number Of Ingredients 12

¾ stick unsalted butter
1 large yellow onion, chopped
½ cup chopped fresh ginger
5 cloves garlic, minced
7 cups low-sodium chicken broth
1 ½ pounds carrots, peeled and cut into 1/2-inch pieces
1 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon curry powder
1 tablespoon snipped fresh chives, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
  • Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g

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