Cream of Carrot and Ginger Soup

Ready in 1 hour

Try this Cream of Carrot and Ginger Soup recipe, or contribute your own. "Chicken" and "Soups" are two of the tags cooks chose for Cream of Carrot and Ginger Soup.

Top-ranked recipe named "Cream of Carrot and Ginger Soup"


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Salt and pepper
Bay leaf
2 lb Carrots; peeled and chopped
2 Medium Onions; diced
1 1/2 tb Fresh Ginger Roots
1/2 c Whipping cream
4 c Water
4 tb Butter
2 c Chicken Stock

Original recipe makes 9



(The Frog & Peach, 2 Gloucester St., Toronto) 1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion, bay leaf and ginger. Cook 3 minutes. 2) Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on low heat or until carrots are tender. 3) Tranfer to blender or food processor and blend until smooth. Return soup to saucepan, heat through then stir in cream. Season with salt and pepper. 4) Serve in heated bowls. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Calories Per Serving: 147 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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