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Carrot Ginger Soup

Carrot Ginger Soup

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 cups chopped carrots
1 large onion, chopped
2 stalk s celery, chopped
2 Tbsp vegetable oil
1 Tbsp ground ginger
2 cans (14.5 oz. each) chicken broth
3 cups water
1/2 cup MINUTE White Rice, uncooked
1 cup milk
1/4 tsp salt
Pepper to taste
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Let's Make It
1. COOK and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 5 minutes or until onion is crisp-tender. Stir in ginger. Add broth and water. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are tender.
2. STIR in rice; simmer an additional 10 minutes. Stir in milk.
3. PUREE the soup with a hand-held blender, or in batches using a countertop blender or food processor. Return soup puree to pot; cook on low heat until heated through, stirring occasionally. Season with salt and pepper.
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