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Gingered Carrot Soup



  • 30 mL vegetable oil
  • 1 onion, cut into 1″ pieces
  • 5 mL ground ginger
  • 2.5 mL salt
  • 2.5 mL ground cumin
  • 2.5 mL dry mustard
  • 1 mL ground mace
  • 1 mL ground cinnamon
  • 1 mL black pepper
  • 1 mL ground red pepper
  • 1.5 L carrots, cubed
  • 1 L KNORR® Professional Liquid Concentrated Chicken Base, prepared
  • 1 L Stafford® Cream Soup Base, prepared
  • 240 mL skim milk


Heat oil in large stockpot over medium heat. Add onion and spices. Sauté for 2 minutes.

Reduce heat to low; cover and cook 5 minutes or until tender. Add carrots and broth.

Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes or until carrots are tender.

Place one-third carrot-onion mixture in a blender or processor; process until smooth. Repeat with remaining mixture. Return purée to pan; stir in prepared cream soup base and milk.

Cook over low heat until thoroughly heated, stirring occasionally.