Carrot Soup with Orange and Ginger

Pale brown, knobby fresh ginger adds a note of exotic, sweet spiciness to soups and other dishes. Look for smooth, shiny ginger with no cracks in the skin. Before slicing, chopping, mincing or grating, remove the thin skin using a sharp knife or a vegetable peeler. To grate fresh ginger, use the finest rasps on a standard handheld grater or use a specially designed ginger grater; this small, flat ceramic or light metal tool has tiny, very sharp teeth.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Carrot Soup with Orange and Ginger
Review 1 for Carrot Soup with Orange and Ginger
5 out of 5
5 out of 5
Sashakenzie
,Union
,KY
February 15, 2013
Ability level:Novice
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Perfect anytime
February 15, 2013
This was excellent Texture was good. Color was great. really nice
Pros: Good Value, Healthy, Will Make Again
Review 2 for Carrot Soup with Orange and Ginger
4 out of 5
4 out of 5
Ingrid31
January 11, 2012
Would You Recommend? Yes
0points
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Good soup yet off color
January 11, 2012
It was very good, although I was wondering why it didn't come out orange. I followed the recipe exactly and it turned out a puke-green kind of color. I know it was from the leeks but I found that kind of odd!