Side Dish

Carrot Ginger Soup

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prep time

15 min

total time

45 min

makes

4 servings

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kraft

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What You Need

1 onion, chopped

1 stalk celery, chopped

2 cans (10 fl oz / 284 mL each) chicken broth

3 cups water

5 cups chopped carrots

1/2 cup uncooked instant white rice

Salt and pepper, to taste

2 tsp. ground ginger

1 cup milk

Make It

COMBINE onion and celery in large pot with broth and water. Bring to boil and cook 5 to 10 minutes or until tender.

ADD carrots rice, salt and pepper to taste and 1 to 2 tsp. ginger. Cook over medium heat, 10 to 15 minutes or until vegetables are tender. Pour in milk.

PURÉE soup in batches using a blender or food processor; return to pot and gently heat on low until warm.

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rating

this soup mixed with mashed potatoes is a very filling and nutritious meal. I highly recommend it.
posted by telferchris | on 9/28/2011

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Very delicious and easy to make! Just the perfect soup for a cold evening. Love the tangy/zesty ginger taste to it. Not too strong... (I used 1.5 tsp of fresh ginger). :)
posted by bertrand_nel | on 12/9/2010

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It is as easy as it is tasty.
posted by a cook | on 9/15/2010

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Easy and quick but even more, delicious, the family agrees
posted by a cook | on 3/8/2010

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I made this for my husband and myself. It was deliscious; the second day you could really taste the ginger. I took this into work for some of my colleagues and they loved up. Will definitely make this again.
posted by jhelmig | on 3/6/2010

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I thought this soup was excellent. i actually added more ginger. i would suggest making it the day before, so the flavour really comes out. I added a cup of white wine. Big hit !!
posted by a cook | on 4/16/2009

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Very easy to make and we liked it alot. My wife is into ginger, she enjoyed it even more. (I used fresh ginger). ;)
posted by Doug2 | on 4/3/2009

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Very good, easy to make and very tasty! enjoy...
posted by Franca02 | on 11/27/2008

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I was inspired by this soup and gave it an asian twist. I used jasmine rice instead of regular rice, and fresh ginger instead of dried ground ginger. Just before serving, I added fresh cilantro. I found that the milk could be optional.
posted by a cook | on 10/11/2008

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We just love Carrot Ginger Soup the Second Time I added some brown Surgar
posted by claudepouliott | on 8/14/2007