Wow, this is the only all-purpose soup recipe thread here? Crazy!
I just made a test batch of this carrot-ginger soup to see if I liked it enough to serve at a luncheon I’m catering for Mothers’ Day. Even with the extremely basic ingredient list, it’s delicious. We tried it plain, and then with some sour cream stirred in… both are great. I was careful not to overdo the fresh ginger, and I really like how it came out.
The recipe mentions it might need thinned out after blending, and that was definitely the case for me. I just stirred in a little water. When I make it again, I will increase the broth quantity ahead of simmering by about 20%.
The full recipe only serves 3-4 people, and I would imagine a pretty modest serving at that.
