Heat oil in a large Dutch oven over medium heat. Add onions; sauté 3 minutes. Add carrot and potato; cook for 1 minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer 1 hour. Discard bay leaves. Place 6 cups in a food processor; process until smooth. Return to pan, and stir well. Garnish with green onions, if desired.
I tried this because of the reviews. What a disappointment! The carrot and ginger flavors are completely overwhelmed by the nutmeg & cloves. The result was a strongly flavored but not particularly good soup. Frankly I think a carrot soup should be far more subtle with the carrots the dominant flavor rather than just providing color. And speaking of color, it wasn't anywhere as pretty as the photo. Unless I can figure out a way to doctor it I'm going to throw the whole kettle-load out.
This soup was so easy to put together and the flavor was amazing! I've tried many carrot soup recipes...this one really lived up to expectations, showing off the sweetness of the carrots moderated with just the right amount of heat from the ginger and other spices.
This soup was absolutely delish, and so so simple. It was nice to just set it on the stove for an hour while I prepared my other dishes. I had just ordered a bunch of fresh veggies from a local organic farm, and this was a great recipe to use for a bunch of them (carrots, potatoes, green onions). I personally thought that the final product came out a little bit bland - but I also prefer heavily-flavored foods - so I added a pinch more of curry powder, black pepper, salt, and cayenne. I also love to swirl in some non-fat milk at the end of soups; it imparts a wonderful creaminess without adding any fat. I served this alongside a simple green salad, and wax beans and red peppers (also from the farm) sautéed in sesame oil and five spice. My dinner guests were absolutely blown away!!
This was SO good! Nice blend of spice with the sweetness of the carrots. Just the right amount of kick for a snowy, informal, Christmas get-together with family. Served with the beef and gorgonzola toasts with herb-garlic cream and a generous veggie tray for a satisfying hearty meal. Only used about 1/2 the amount of potatoes called for. Replaced about 1/2 to 1 cup of the chicken stock with apple cider that I had on hand and wanted to use up. Easy and satisfying - would be great on its own or with a salad for a weeknight meal. Will definitely make again... and again!