Gingered Carrot Cream Soup Recipe

Name: Gingered Carrot Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coriander seeds; 1 tablespoon black peppercorns; 3 garlic cloves, peeled; 2 star anise; 6 inches cinnamon sticks; 1 tablespoon olive oil; 3 cups finely chopped onions; 3 garlic cloves, minced; 2 ½ cups chopped carrots (approx. 1 lb); 2 cups water; 2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth; ½ cup fresh ginger, peeled and chopped; 1 tablespoon water; ½ cup low-fat milk; 2 tablespoons honey (to taste); fresh chives (to garnish) or herbs (to garnish)

Servings: persons

2 tablespoons coriander seeds
1 tablespoon black peppercorns
3 garlic cloves, peeled
2 star anise
6 inches cinnamon sticks
1 tablespoon olive oil
3 cups finely chopped onions
3 garlic cloves, minced
2 ½ cups chopped carrots (approx. 1 lb)
2 cups water
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
½ cup fresh ginger, peeled and chopped
1 tablespoon water
½ cup low-fat milk
2 tablespoons honey (to taste)
fresh chives (to garnish) or herbs (to garnish)

1
Place the first 5 ingredients in a double layer of cheesecloth.
2
Tie the bundle securely with string or in a knot.
3
Heat oil in a Dutch oven over medium-high heat.
4
add onion, saute 5 minutes until tender.
5
Add minced garlic, saute for 1 minute, then add the cheescloth bag of spices.
6
Add the carrot, 2 cups water, and the broth.
7
Bring this to a boil over high heat, cover, reduce heat, and cook for about 1 hour.
8
Carrot should be tender.
9
Discard cheesecloth pouch.
10
Place the ginger and 1 TB water in a food processor.
11
Pulse until finely minced, scraping sides of bowl occasionally.
12
place ginger mixture in a double layer of cheesecloth.
13
Gather edges of cheescloth and tie to form a bundle.
14
Squeeze the bag of ginger to extract the juice.
15
You need at least 2 TB.
16
Add ginger juice, milk, and honey to the carrot mixture.
17
Place half of the carrot mixture in a food processor and process until smooth.
18
Pour pureed carrot mixture into a large bowl.
19
Repeat procedure with remaining carrot mixture.
20
Serve warm, garnished with chives or herbs if desired.

910

kcal

Calories

Fat

216

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 16 ingredients. The key ingredients include: 2 tablespoons coriander seeds, 1 tablespoon black peppercorns, 3 garlic cloves, peeled, 2 star anise, and more.

Yes, Gingered Carrot Cream 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.

Gingered Carrot Cream Soup

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