Ginger-Carrot Soup Recipe

Name: Ginger-Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 3 onions, thinly sliced; 1 tablespoon brown sugar; ⅛ teaspoon black pepper; 2 tablespoons fresh ginger, grated; 1 14 lbs carrots, about 8-9; 1 sweet potato; 6 cups chicken stock, can use vegetable stock for vegetarian cooking; ½ cup sherry wine; 1 cup reduced-fat half-and-half; salt and pepper

Servings: persons

2 tablespoons cooking oil
3 onions, thinly sliced
1 tablespoon brown sugar
⅛ teaspoon black pepper
2 tablespoons fresh ginger, grated
1 14 lbs carrots, about 8-9
1 sweet potato
6 cups chicken stock, can use vegetable stock for vegetarian cooking
½ cup sherry wine
1 cup reduced-fat half-and-half
salt and pepper

1
For caramelized onions, in a large skillet heat oil over medium heat.
2
Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice.
3
Add ginger.
4
Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally.
5
Divide in half.
6
Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces.
7
In large saucepan combine broth, carrots, and sweet potato.
8
Bring to boiling; reduce heat.
9
Simmer, covered, 40 minutes or until vegetables are very tender.
10
Add half of the caramelized onions.
11
Puree 2 cups at a time in a food processor (Be careful not to burn yourself or over heat processor with hot soup).
12
Add sherry and half-and-half; heat through (do Not allow to boil).
13
Season to taste with salt and ground black pepper.
14
Top with remaining caramelized onions.

740

kcal

Calories

Fat

Carbs

113

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 cooking oil, 3 onions, thinly sliced, 1 tablespoon brown sugar, ⅛ teaspoon black pepper, and more.

Yes, Ginger-Carrot Soup 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.

Ginger-Carrot Soup

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