Cold Carrot Soup With Ginger Recipe

Name: Cold Carrot Soup With Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 onion, finely chopped; 1 garlic clove, minced; 2 teaspoons fresh gingerroot, grated; 1/2 teaspoon curry powder; 1 1/2 lbs carrots, sliced; 1/4 cup uncooked rice; 4 cups chicken stock; 1 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 cup whipping cream

Servings: persons

2 tablespoons butter
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons fresh gingerroot, grated
1/2 teaspoon curry powder
1 1/2 lbs carrots, sliced
1/4 cup uncooked rice
4 cups chicken stock
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup whipping cream

1
In a large saucepan or soup pot, melt butter, add onion and garlic and cook until tender. Add ginger and cook a few minutes more. Do not allow mixture to brown.
2
Add curry powder and cook 2 minutes longer.
3
Stir in carrots and mix well with onions.
4
Add rice, stock, salt and pepper.
5
Bring mixture to boil, reduce heat, cover and simmer gently until carrots are tender about 45 minutes.
6
Puree soup in blender. Chill thoroughly and stir in cream.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 onion, finely chopped, 1 garlic clove, minced, 2 teaspoons fresh gingerroot, grated, and more.

Yes, Cold Carrot Soup With Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Carrot Soup With Ginger

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