Carrot and Ginger Soup

  • Prep: 10 min
  • Cook: 50 min
  • Total: 1 hr
  • Servings: 4
Rated 4.7143/5 based on 14 customer reviews

Ingredients (11)

  • ½ medium butternut squash
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic crushed, or to taste
  • 4 cups water
  • 1 pound carrots peeled, diced
  • 1 (2-inch) piece fresh ginger peeled, thinly sliced
  • salt to taste
  • pepper to taste
  • 1 pinch ground cinnamon

Steps (5)

  • Step 1
    Preheat the oven to 350°F (175°C).
  • Step 2
    Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
  • Step 3
    Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  • Step 4
    Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
  • Step 5
    Ladle into serving bowls and garnish with swirls of Hidden Valley® Original Ranch® Light dressing.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(14)

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Rated 4 out of 5 by from My 4yr old wanted this in the middle of summer We had been talking about what to have for dinner and my 4 year old said how bout that orange soup. I immediately knew she was talking about the carrot and ginger soup I made from HVR. Turn the ac on high, its time to make some soup!
Date published: 2019-08-07
Rated 5 out of 5 by from Perfect It's cold a wet march, this soup was perfect to warm up with and it got my family to have vegetables, that's a bonus.
Date published: 2019-03-23
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