Fall recipes are the ones I enjoy making the most and this creamy carrot ginger soup is no exception. They can often be made using fresh local vegetables and it’s not too hot to be standing over the stove. It is also the time of year that we get to make some of the family recipes that I have been enjoying for my entire life.
The Ingredients
Unfortunately, my carrots just did not grow as expected this year, so I had to use carrots from the grocery store. This didn’t have a negative impact on the soup though, so feel free to do the same. You could use a homemade vegetable broth or a prepackaged one like I used, and you will need an onion, some garlic (fresh is always best), ginger, oil and some evaporated milk.
Preparation
Then add the softened carrots and broth to your blender and blend until smooth. If you don’t have a blender, a handheld blender will also work.
Once completely blended, return your mixture to the pot to add the evaporated milk. I wanted a rich creamy carrot ginger soup so I use the full fat evaporated milk, but the low-fat version could also be used.
The Final Result: Creamy Carrot Ginger Soup
Not only delicious, but this soup is also a visual delight. It brightens up any fall table and makes a complete lunch, or in smaller servings, it would be an ideal starter for a larger meal.
As someone who generally doesn’t enjoy ginger, I was surprised at how much I liked this soup. I have never made carrot soup before but I will be making it again. What creamy soups do you enjoy?
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