Creamy Carrot Soup
When I serve this creamy carrot ginger soup, people are amazed by the bright color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. —Grace Yaskovic, Branchville, New Jersey
Reviews
This soup was amazing! I added fresh ginger instead and boiled the veggies with a sprig of rosemary and removed it before blending.
Oh, yummy! I substituted 1 tsp. onion powder, boiled the veggies in water. Used the chicken broth while pureeing & skipped the rosemary. I increased the ginger to 3 1/2 tsps. for better flavor.
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A friend made this on Sunday- I couldn't stop eating it. I made it and brought it to work to share with co-workers who all loved it. I increased ginger using fresh grated ginger root, and lightened it by using half & half and 1% milk. It was still awesome and just a little better for my heart!
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This is a wonderful recipe! I don't care for rosemary so I left that out. I added a light sprinkling of ground cinnamon to the top right before serving to give it a little extra something. Yummy!!
very thick & rich. wonderful taste & lovely aroma while cooking.
This soup was very rich. I recommend a small serving. Plan on serving only to accompany the main course.
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This is my family's favorite soup. At the first hint of a chill in the air they all start begging me for it. Even those not crazy about carrots will love it.