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.
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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.
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