Cranberry-Carrot Soup With Ginger Recipe

Name: Cranberry-Carrot Soup With Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds carrots; 4 cups cranberries (1 pound); 5 cups water; ⅓ cup sugar; 1 1/2 teaspoons ground ginger; 1/2 teaspoon salt; Pinch of nutmeg; Juice of 1 lemon; Freshly ground black pepper; 1 cup sour cream

Servings: persons

1
Peel and grate the carrots.
2
Put them in a three- to four-quart saucepan with the cranberries and water.
3
Simmer 20 minutes, until the cranberries and carrots are very tender.
4
Strain the mixture, reserving the liquid.
5
Transfer the carrots and cranberries to a food processor and puree.
6
Return the carrots and cranberries to the saucepan along with the reserved cooking liquid.
7
Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste.
8
Bring to a simmer.
9
Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

275

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 10 ingredients. The key ingredients include: 2 pounds carrots, 4 cups cranberries (1 pound), 5 cups water, ⅓ cup sugar, and more.

Yes, Cranberry-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.

Cranberry-Carrot Soup With Ginger

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