Candied Ginger Chili Carrot Soup

Candied Ginger Chili Carrot Soup
Product Code: Ginger arrow Soup
Availability: In Stock
Price: $0.00

Always a fall favorite! Sweet ginger, carrot soup with a little bite! You can also make this recipe with Butternut Squash!


  • 3 lb carrots, peeled
  • Galena Canning Company Roasted Garlic Olive Oil
  • Galena Canning Company Candied Ginger-Chili Seasoning
  • 5 1/2 cups vegetable broth, divided
  • 1 1/2 cup heavy cream (or fat-free half and half, for a lighter version
  • Fresh mint for garnish





  1. Preheat the oven to 425 F.
  2. Arrange the carrots on a large lightly oiled baking sheet. Season the carrots lightly with the Candied Ginger-Chili Seasoning and drizzle generously with the Roasted Garlic Olive Oil. Roast in the oven for 45 minutes, turning over mid-way through. When the carrots are fork tender and nicely caramelized, remove from the oven and set aside.
  3. Once the carrots are cool to the touch, cut into chunks and place in a large food processor with 3 cups of the broth. Puree until the mixture is smooth.
  4. Transfer the carrot puree into a large cooking pot. Add the remaining broth and 3 tsp of the Candied Ginger-Chili Seasoning. Place the pot on medium heat and stir occasionally to keep the bubbling low.
  5. Turn the heat to medium-low and stir in the heavy cream. Once heated through, remove from the stove.

Transfer to serving bowls and garnish with fresh mint leaves and your favorite rustic bread!


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