Serves a Crowd

Creamy Carrot-Ginger Soup

December 26, 2010
0 Ratings
  • Serves 8 as a starter, 6 as a main dish
Author Notes

To celebrate the arrival of winter weather here in San Diego, I made a batch of this creamy vegetable soup earlier this week. Although it calls for cream, it has no oil or butter. You can easily substitute half and half for the cream. Organic carrots are inexpensive and readily available in most grocery stores. Since I didn't have any left-over rice, I used precooked brown rice from Trader Joe's. This soup reheats beautifully - just be certain not to boil it while reheating. —Lizthechef

What You'll Need
  • 1 pound organic carrots, topped and peeled
  • 3 celery stalks, including leaves
  • 1 medium-sized yellow onion, sliced
  • 1/4 cup crystallized ginger, finely chopped
  • 7 cups chicken stock, preferably homemade
  • 1 cup cooked brown rice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/2 cup cream
  • parsley sprigs
  1. Slice the carrots and celery. Place in a large, heavy-bottomed pot (such as Le Creuset). Add the onion and ginger.
  2. Add the chicken stock and bring mixture to a boil. Reduce heat to medium-low and cook, covered, until vegetables are soft, about 15 minutes.
  3. Remove pot from the heat and stir in the cooked rice. Season with salt and pepper.
  4. Using a blender, puree in small batches and return to pot..
  5. Add the cream, stir and correct seasoning.
  6. Garnish with parsley and serve.

See what other Food52ers are saying.

  • Lizthechef
  • MyCommunalTable
  • testkitchenette
  • drbabs
  • TasteFood

30 Reviews

Lizthechef January 18, 2012
Give it a try with fresh, grated ginger - let us know how it works. I will bet it gives a nice fresh snap to the recipe.
matiamou January 19, 2012
just as you said...;-) thankyou
matiamou January 18, 2012
sounds delicious.....but I don't have crystallized ginger will ordinary do?
MyCommunalTable September 22, 2011
Carrot and ginger are one of my favorite combos. Sounds so warm and cozy. Thanks.
Lizthechef September 22, 2011
Pretty healthy too...
Lizthechef February 27, 2011
Thanks, everyone, we are eating lots of soup at our house - cold snap -
testkitchenette February 27, 2011
Loving the use of crystallized ginger!
drbabs February 27, 2011
TasteFood February 27, 2011
I love the flavors of this recipe!
mrslarkin February 26, 2011
Gorgeous. Saving this recipe! Thanks, Liz!
Lizthechef February 26, 2011
Thank YOU, Liz!
gingerroot February 26, 2011
I love carrot and ginger and can't wait to try your amazing sounding soup!
Lizthechef February 26, 2011
Let me know how you like it, won't you?
Lizthechef February 17, 2011
Thanks, dymnyno, this is the soup I was supposed to demo for a class Saturday - but ended up in ICU! All is well now - and glad you enjoy the recipe!
dymnyno February 16, 2011
THIS IS THE BEST SPINACH GRATIN RECIPE ...EVER!!! I have made this so many times , I think it is my own recipe!
Lizthechef February 16, 2011
I think your NEW BLOG has added to your excitement because your comment appears on my creamy-carrot soup...Love you even more X0 Liz
dymnyno February 16, 2011
I thought I was commenting on yet another of your all time great recipes...but the carrot soup is so perfect for the foul weather that has come upon Northern CA tonight...I appreciate the comfort of this wonderful soup! Lucky me...carrots in my veggie bin.
TheWimpyVegetarian February 16, 2011
Made this wonderful soup last week and just loved it, Liz! Warms the tummy and the soul. This was my first time to have carrot soup! Thanks for such a great recipe. Now I've got all the ingredients to make your spinach gratin next!!
Lizthechef February 16, 2011
I hope you won't be disappointed, dear CS! Thanks!!
lastnightsdinner December 30, 2010
Beautiful photo! I love the use of the rice as a thickener.
Lizthechef December 30, 2010
Thanks, Jen, I have switched from white to brown rice, a little healthier.
Stockout December 27, 2010
I have to say that carrots are my No1 fav vegetable. I shamefully have never made a carrot soup before and now I intend to make yours. Thanks for the recipe. Happy Holidays to you and yours.
Lizthechef December 27, 2010
Thanks - let me know how it works out for you?
Jaynerly December 27, 2010
This sounds delicous. Something lively and not too heavy after all the Christmas excess- yum!
Lizthechef December 27, 2010
Yes, just what is needed in this household these days. I'm going to try a batch with milk instead of cream or half and half.
Sagegreen December 27, 2010
Oh how I would love to have some of this after shoveling out today! Even the color is so warm and inviting.
Lizthechef December 27, 2010
I's love to serve you a bowl - makes up very easily and reheats well. Stay warm!!
Sagegreen January 1, 2011
I am having this later tonight for supper. It is wonderful...already tasted!
dymnyno December 27, 2010
This sounds seriously delicious! I love the flavour combination of carrot, ginger, onion and as usual you have produced a fabulous recipe!
Lizthechef December 27, 2010
Thanks, it is one of those recipes that was gathering dust in my recipe box. The 2 of us went through a whole batch recently.