Creamy Carrot Gingered Soup

Campbell's Creamy Carrot Gingered Soup Recipe

It is possible to make a cozy and comforting soup in an hour.  Just try this soothing puréed soup, featuring the wonderful, bright flavors of ginger and carrots...this one's a keeper.

At a glance


20 min.


1 hr.



Servings: about 1 3/4 cups each

Cook: 40 min.

Made With

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

1 tablespoon butter
8 medium carrots, coarsely chopped (about 4 cups)
1 large onion, coarsely chopped (about 1 cup)
1 large potato, coarsely chopped (about 1 cup)
6 cups Swanson® Natural Goodness® Chicken Broth
3 tablespoons minced fresh ginger root
1 tablespoon chopped fresh parsley (optional)

How to Make It

  • 1

    Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion and potato and cook for 5 minutes or until the vegetables are tender-crisp.

  • 2

    Stir the broth, ginger root and 1/2 teaspoon ground black pepper in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender.

  • 3

    Place one third of the carrot mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining carrot mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Garnish with the parsley, if desired.

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