I always follow your recipes exactly as written by you and they are wonderful. Just got one this week & been using daily!

Method. Bake for 30 to 40 minutes, or until softened.

Super simple and flavorful! Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Thanks! I come back to this soup recipe all the time because I love it so much! I made this soup and it’s absolutely delicious! Stir in the remaining ginger and the orange juice, then blend the soup until smooth using a stick blender (or whizz in a food processor or blender; see Make Ahead). delicious and nutritious! Just made it again today for my new blender's inaugural run so good! Regular carrots take more time to peel, etc. Think I will try this basic recipe and then add cauliflower and trade the sour cream for fat free yoghurt (which I have and doesn't involve me going back to the shops with my two kids). Heat olive oil in a large saucepan or soup pot over medium heat.

It should be a quiet after thought on the palate not the first introduction.

I made fresh vegetable stock and used all stock, no water, and I had frozen pureed ginger so I used 2 times what it said. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired. It was sooooooooo good that I had to control myself not to eat the whole thing and divide it up in lunches! Congrats! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. My mom says they are kind of flavorless and when cooked, regular carrots are sweeter and more carrot-y.

My guess is that it's because the blending aerates the soup, reducing some of the heat before the yogurt gets added in. Love this recipe! I made this for the second time this week I also added a red pepper that I pureed to add veggies, my husband also added cooked broccoli and scallions for some "chunk" as he called it.

You will find it here https://optimumeducation.blogspot.com/2019/01/shutki-vorta.html. I’m considering serving it chilled at a spring tea too!

this is an amazing recipe I love it! It would be very funny if it did, since I've been DYING to find a good recipe for years with zero success.

The Ultimate Anti-Inflammatory Soup Recipe.

Your daily values may be higher or lower depending on your calorie needs. Thanks for the great, simple and fast. Very easy to make. I've taken to using white pepper instead of black, this adds to the flavor and appearance - no little black specs floating around. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth.

Thanks for that!! Love it. 1 Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes.

Delicious ???? Absolutely delicious! This looks fabulous…but unfortunately I have this stupid lingering fear of potentially high glycemic index foods!

I made it today. Also some said the ginger flavor was too over powering. this link is to an external site that may or may not meet accessibility guidelines. It is so, so easy, so tasty and so healthy! …

I love this soup!

Garnish with chopped chives, parsley, or fennel fronds. Very disappointed - all I could taste was the ginger and I didn't even use the entire amount called for.

Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. This carrot soup recipe is the ideal starter for a Sunday roast. What it lacks in carbs, it makes up for in flavor. Thanks for another fantastic recipe, Gina! This soup is spicy and creamy... so nice! I was wondering if you could help me figure out how you ended up with 3PP per serving? I wonder if chicken broth would be ok, because I want to make this yesterday.

This is the first carrot soup recipe I have ever tried and I am so taken with the flavor. Defrost fully and reheat to piping hot before serving topped with the yogurt and herbs.

I don’t understand how such a simple recipe can be so yummy but it is! It’s become a staple in our home now. Did you ever find out? Some of the bags now say "baby cut carrots" which is what they really are. But if it was a creamy pureed soup, I actually enjoyed it. Delicious! Love this recipe! Return everything to the pan and heat until bubbling. Delicious! If you’re using a stock cube, taste the soup before adding any salt, as cubes can be quite salty.

A keeper! This soup is divine! Thanks so much for the great recipe. I go crazy and order two of the salads and they won't give up the recipe where I am…HELP! Looks great! Add more salt to taste. I have Rainbow Carrots would it be possible to use them instead of the basic Orange Carrots? I once improvised a carrot soup and added too much ginger, so the teaspoon mentioned here was just right.

I also used chicken broth because I didn't have veggie, so if you choose to do that, just taste before adding more salt because that has a fair amount already. I need to buy a new hand blender. Thank you for sharing. Thanks! Most baby carrots are just regular sized carrots that have been shaved down for the novelty ("baby cut-style"). I agree with bananafish below -- this was a delicious soup with delicate yet vibrant flavors! You are my go to gal for recipes! I did add just a drop of light cream to mine. Pingback: Skinnytaste Meal Plan (April 9-April 15) - The Healthy Cooking Source. I don't even like cooked carrots all that much but the combination of ginger, s. cream and the warmth of the soup is amazing!

Can I use that and add some fat, or should I buy the low-fat sour cream? Some reviews said it was bland but I beg to differ! I've tried adding Greek yogurt (whole) before with mixed results. They seem quite wasteful. Information is not currently available for this nutrient. Lasts a long time in the fridge. Thank you. I will ask my friend. Gina, I have to say, this is absolutely delicious! Also, I say whole Greek yogurt because I tried with fat free with disastrous, clumpy results. Can be bought grated and in a jar at the grocery store. wish me luck, I just discovered your blog recently and I plan on making this soup for lunch today!

OMG. Amazing!

3 Remove the strips of orange zest! Good Food Deal Perfect as a light lunch or an entrée. Thanks for the recipe. Add comma separated list of ingredients to include in recipe.

I made this last night and it was fantastic. I love creamy soups like this for sneaking in those veggies, too!

Thanks so much for making my request possible! Thank you! I doubled the recipe because I had about 4 c (2 lbs) of shredded carrots. A half sandwich such as a grilled cheese (my Brussels Sprout Havarti and Apple Grilled Cheese from my cookbook. I browned the onions a bit more in the beginning and then added some garam masala, cinnamon, and turmeric for a spicier twist. Amount is based on available nutrient data.

Love this recipe!! I omitted the water. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Im confused, on here it says 3 FP, but when I enter the cal etc in the WW calculator it says 5 FP. I keep my ginger in the freezer and the grate it frozen – works easier for me. I have not yet tried this recipe, but I have always used chicken stock for my butternut squash soup. I have a tip if anyone is interested.

Your email address will not be published. Made this tonight! Do you know the nutritional value of the soup?

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