Ginger-Carrot Soup

  • Currently 4/5
2  Tbsp. cooking oil
3  cups thinly sliced onion
2  Tbsp. sugar
1/8  tsp. freshly ground black pepper
2  Tbsp. grated fresh ginger
8  carrots (about 1-1/4 lb.)
1  sweet potato
6  cups chicken broth
1  cup half-and-half or light cream
1. For caramelized onions, in a large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.

2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions. Makes 12 (3/4-cup) side-dish servings.

Tried Jan '10.  This soup had all sorts of things going for it.  Caramelized onion, fresh ginger, carrots and sweet potatoes, cream.  But it seemed bland.  I added more salt and pepper without being satisfied.  My elderly mother and aunt liked it a lot, but they like bland. I think it needs heat - cayenne, or hot sauce, or curry.


Member since Sep 2007

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