Comments on: Carrot Ginger Soup

By: Downshiftology

Downshiftology — Wed, 01 Jan 2025 00:27:04 +0000

In reply to Lori. Hi Lori - Happy to hear this carrot ginger soup has been such a hit!

By: Lori

Lori — Tue, 31 Dec 2024 18:54:25 +0000

I had a carrot ginger soup at a firm Thanksgiving luncheon, and I was happy to find a recipe here. I used ground ginger and cut the cinnamon in half. It was delicious! I had a friend taste test, and after her second bowl I told her her taste testing was done! I’ve made it several more times, sharing with friends, and they all have loved it. It freezes very well, so I recommend doubling the batch. My go to soup this winter!

By: Downshiftology

Downshiftology — Sat, 21 Dec 2024 00:20:21 +0000

In reply to Gary.

Hi Gary – Happy to hear you’re loving this carrot ginger soup! Do report back on how blending those two soups go, I’m curious.

By: Gary

Gary — Thu, 19 Dec 2024 17:57:26 +0000

Another great staple that Lisa delivers with endless possibilities of edits and options!
The texture is great of this soup. It’s few ingredients but it still feels like a hearty soup. I use chicken broth/stock instead of vegetable.

I do switch the cooking order. I cook the onion first, then carrots, then add the garlic and ginger last for 1-2 minutes before adding everything else. Not sure if it changes the taste too much, but I worried about the garlic or ginger getting too burned/bitter.

I think I am going to attempt to blend this soup recipe and her butternut squash recipe together and see how that works :) And obviously, souper cubes make storing in the freezer SO EASY!

By: Linda woods

Linda woods — Thu, 12 Dec 2024 13:07:09 +0000

In reply to Terri Conley. Terri, Small world! I also have Achalasia! Puréed soups that are FLAVORFUL are my favorite way to enjoy food and feel happily full. My carrot soup is cooking on my stove now for the first time. Can't wait to enjoy it! I would love sharing recipes with you.

By: Lisa Bryan

Lisa Bryan — Wed, 11 Dec 2024 03:30:04 +0000

In reply to Cathy. So glad you enjoyed it, Cathy! And yes, it's very versatile. Enjoy!

By: Cathy

Cathy — Wed, 11 Dec 2024 00:00:00 +0000

In reply to Bonnie. I used 1/2 the cinnamon and liked it

By: Cathy

Cathy — Tue, 10 Dec 2024 23:57:59 +0000

I already had an idea in mind and your recipe finished it perfectly. I was looking to use sweet potatoes and ginger. Your cinnamon and bay leaf were a great addition.

I like a chunky soup so I didn’t blend it. I mashed some of the sweet potatoes to thicken it.

My husband starting thinking of possibilities. Serve it on pasta or as a sauce for chicken.

delicious- thanks!

By: Downshiftology

Downshiftology — Wed, 06 Nov 2024 16:18:18 +0000

In reply to MandaR. Hi Amanda - It's always a good idea to keep a second batch frozen when the cravings hit during the colder months!

By: MandaR

MandaR — Tue, 05 Nov 2024 22:11:39 +0000

I’ve made this soup twice now, it is delicious! I followed the recipe except I used ground ginger instead of fresh ginger. I topped it with honey roasted pecans. It is very easy to make. My only recommendation is make 2X or more times the recipe so you can have more servings. Also hopefully next time I will have the fresh ginger.