Carrot-Ginger Soup

Serves 6
Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes
Dietary Vegetarian
Meal type Soup
Misc Freezable, Pre-preparable, Serve Cold, Serve Hot
From book Cooking Soups for Dummies
Full of ginger flavor, it's terrific cold, and equally delightful hot.


  • 2 tablespoons butter
  • 1 Medium onion (chopped)
  • 1.5 tablespoons ginger (minced, about 1- to 1.5)
  • 1/4 teaspoon ground coriander (or 1/8 t. ground nutmeg)
  • 5 cups chicken broth
  • 1.5lb carrots (peeled and coarsely chopped)
  • salt (to taste, about 1/2 t.)
  • cilantro, fresh (chopped for garnish)


Step 1. In a large pot over medium heat, melt the butter.
Step 2. Add the onion and ginger and saute, stirring occasionally, until almost tender, about 7 minutes.
Step 3. Add the coriander and cook, stirring occasionally, for 1 minute.
Step 4. Strain, reserving the broth. Puree the vegetables with a small amount of broth in batches in a food processor of blender until very smooth.
Step 5. In a large bowl, combine the pureed vegetables with the broth. Season with salt. Chill at least 2 hours (or serve hot).
Step 6. Thin if desired with milk or half-and-half. Serve garnished with chopped fresh cilantro.


Calories 124.4; protein 2.5g; carbs 13.0g; fiber 3.2g; fat 7.2g; saturated fat 3.2g; cholesterol 14.5mg; sodium 1085.6mg