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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
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?