Ginger-Carrot Soup

Caramelized onions, ginger, and sweet potatoes create this delicious recipe that's perfect for any weeknight meal.

Ginger-Carrot Soup Enlarge Image
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12 users rated this recipe an average rating of 4.5
Makes:
12 servings
Serving Size:
3/4 cup
Prep:
30 mins
Cook:
50 mins
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Ginger-Carrot Soup

Ingredients
2
tablespoons cooking oil
3
cups thinly sliced onion
2
tablespoons sugar
1/8
teaspoon freshly ground black pepper
2
tablespoons grated fresh ginger
8
carrots (about 1-1/4 lb.)
6
cups chicken broth
1
cup half-and-half or light cream

Directions

  1. For caramelized onions, in a large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.
  2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions. Makes 12 (3/4-cup) side-dish servings.

Nutrition Facts

(Ginger-Carrot Soup)
    Per serving:
  • 105 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 9 mg chol.,
  • 524 mg sodium,
  • 13 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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