Yield: Yields about 1 quart.
A tablespoon of ginger gives a nice, throat-warming heat to this soup, which tastes best if it sits in the fridge several hours or overnight.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I added 2 T Harrisa paste for a bit more kick! Loved it!
This recipe is perfect!
Surprisingly smooth and creamy. Balance of ginger and carrots quite nice. I roasted some onion with the carrots. Better than expected as most carrot soups are too thin for my taste.
This is a really fantastic recipe, and even appeals to my friend who hates carrots!I tweaked the recipe a bit to make it more appealing to my savory palette. Instead of ginger I used a touch of garlic, and also sprinkled some basil - it really took this soup to another level!I liked the idea of a creamier soup, but instead of extra butter I used a tablespoon of cream cheese.I have to say, next time I see a sale on carrots, I'm definitely making this again. LOVE it.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?