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Carrot and Ginger Soup

By Sharon

Mar 07

I’ve used this variation of Carrot and Ginger Soup recipe from allrecipes many times.

Ingredients

  • 1 small
    1 small
    1 small
    butternut squashabout 2 pounds
  • 2 tablespoon
    2 tablespoon
    2 tablespoon
    olive oil
  • 1 1/2 pounds
    1 1/2 pounds
    1 1/2 pounds
    carrotspeeled and diced
  • 3 cloves
    3 cloves
    3 cloves
    garlicchopped
  • 2 inch
    2 inch
    2 inch
    fresh gingerpeeled and thinly sliced
  • 4 cups
    4 cups
    946 ml*
    water
  • salt and pepperto taste
  • 1/4 teaspoon
    1/4 teaspoon
    1/4 teaspoon
    ground cinnamon
  • 1/4 cup
    1/4 cup
    1/4 cup
    heavy cream

Preheat oven to 350°F/180°C/Gas Mark 4. Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.

Heat olive oil in a large soup pot over medium heat. Add chopped carrots and garlic, and cook, stirring until lightly sautéed. About 5 minutes.

Pour in the water, add squash and ginger. Bring to a boil and cook for about 20 minutes until carrots are tender.

Puree the mixture in the blender, or using an immersion blender. This will be a thick creamy soup.

Return soup to the pan and heat through. Season with salt, pepper and cinnamon.

Ladle into serving bowls and pour a thin swirl of cream over the top as a garnish.

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