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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:
3.667 out of 5
3.7
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Carrot Soup with Orange and Ginger
Review 1 for Carrot Soup with Orange and Ginger
2 out of 5
2 out of 5
January 20, 2016
Would You Recommend? No
0points
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Little bland
January 20, 2016
I made this for my dad and it turned out a little bland. Next time I will try roasting the carrots and potato to soften them to bring out the sweetness. I would also add a little sour crème, use butter instead of olive oil, and add a bit more liquid to smooth it out. Also be sure to use a blender. I will also not neglect salt and pepper.
Pros: Healthy, Easy, Quick, Good Value
Cons: Taste, Texture
Review 2 for Carrot Soup with Orange and Ginger
5 out of 5
5 out of 5
,Union
,KY
February 15, 2013
Ability level:Novice
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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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 3 for Carrot Soup with Orange and Ginger
4 out of 5
4 out of 5
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!