Infused with lots of grated fresh ginger and a hint of garlic, this creamy gingered carrot soup recipe makes the perfect start to a fall lunch or dinner.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
187 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Heat soup over low heat; stir in evaporated milk and cumin. Season with salt and black pepper.
Ingredients
2 tablespoons olive oil
salt and ground black pepper to taste
2 cloves garlic, minced
4 cups Kitchen Basics® Original or Unsalted Chicken Stock
4 cups sliced peeled carrots
0.5 cup minced onion
0.25 teaspoon ground cumin
0.25 cup grated fresh ginger
0.5 cup evaporated milk (or for an alternative with less fat, use half and half)
