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Ginger Carrot Soup
Category: Soups/Gumbos

Servings: 4 to 6


  • 4 carrots, peeled and cut into small pieces
  • 1 2-inch piece of fresh ginger, peeled and cut same size as carrots 
  • 5 cups chicken stock
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • salt, to taste
  • white pepper, to taste
  • 1 cup heavy cream (optional)
  • 1 dollop sour cream (optional, for garnish
  • 1 teaspoon of pepitas (edible pumpkin seeds), (optional, f


  1. Place carrots and ginger into 4-quart pot with chicken stock, bring to boil, and lower to simmer
  2. Cook until carrots are tender, but not mushy
  3. Using a ladle, place carrots and ginger into a blender with some of the stock, and puree until smooth; or use a hand-immersion blender, and puree right in pot off heat
  4. When carrots and ginger are completely smooth, return to pot and add seasonings, adjusting to taste
  5. Add cream and return to low heat to warm, be careful not to boil
  6. Serve with a dollop of sour cream and pepitas for garnish



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