Serves a Crowd

Creamy Carrot-Ginger Soup

Name: Creamy Carrot-Ginger Soup
Yield: Serves 8 as a starter, 6 as a main dish
Ingredients: 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

by: Lizthechef

December 26, 2010

0 Ratings

Serves 8 as a starter, 6 as a main dish

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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

Ingredients

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

Directions

Slice the carrots and celery. Place in a large, heavy-bottomed pot (such as Le Creuset). Add the onion and ginger.
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.
Remove pot from the heat and stir in the cooked rice. Season with salt and pepper.
Using a blender, puree in small batches and return to pot..
Add the cream, stir and correct seasoning.
Garnish with parsley and serve.

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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

love

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.

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