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Ginger Carrot Soup

the.instructor's picture
  Butter/Margarine 2 Tablespoon
  Onions 3⁄4 Pound, peeled and chopped (2 Whole)
  Defatted chicken broth 6 Cup (96 tbs) (Fat Skimmed)
  Carrots 2 Pound, peeled and sliced
  Grated fresh ginger 2 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Cognac 1⁄2 Cup (8 tbs)
  White pepper To Taste
  Sour cream 2 Tablespoon (Adjust Quantity As Needed)
  Parsley sprigs 2

1. In a 5- to 6-quart pan over medium-high heat, stir butter and onions often until onions are limp, about 3 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced, 15 to 20 minutes.
2. In a blender, whirl mixture a portion at a time until smooth. Return to pan and add cream. Stir over high heat until hot. Mix in cognac. For a smoother flavor, bring soup to a boil. Add salt and pepper to taste.
3. Ladle into bowls. Garnish with dollops of sour cream and parsley sprigs.

Recipe Summary

Cook Time: 
2 Minutes

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2075 Calories from Fat 1005

% Daily Value*

Total Fat 113 g173.2%

Saturated Fat 72.4 g362.2%

Trans Fat 0 g

Cholesterol 411.5 mg137.2%

Sodium 3078.5 mg128.3%

Total Carbohydrates 140 g46.5%

Dietary Fiber 32.1 g128.5%

Sugars 72.7 g

Protein 44 g87.5%

Vitamin A 3054.3% Vitamin C 139.7%

Calcium 114.3% Iron 55.3%

*Based on a 2000 Calorie diet

Ginger Carrot Soup Recipe