This is one I have made many times:

Ginger-carrot soup

MAKES 6 SERVINGS

6 tablespoons butter
1 cup onion, chopped
1/4 cup finely chopped ginger root
3 cloves garlic, peeled and minced
7 cups chicken stock
1 cup white wine
1-1/2 pounds carrots, peeled and cut into 1/2-inch slices
2 tablespoons lemon juice
1/4 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Melt butter in a large stockpot over medium heat. Saute onion, ginger and garlic until soft and beginning to brown, about 15-20 minutes.

Add stock, wine and carrots, increase heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered for 45 minutes or until carrots are tender. Remove from heat and puree, in batches, in a food processor or blender until smooth. Return all of the soup to pot and stir in lemon juice, curry powder, salt and pepper.

Adjust seasonings and serve hot or chilled, topped with chopped parsley.

The Silver Palate Good Times Cookbook

Nutrition facts per serving: 736 calories, 40 g fat, 15 g saturated fat, 256 mg cholesterol, 14 g carbohydrates, 69 g protein, 1,456 mg sodium, 4 g fiber

You can cut out most of the butter and use cooking spray instead. That will cut out a lot of calories.

Bobby! Good to see you :-)

This is a favorite here and it is pretty healthy too. You can skip the shrimp if you want, but I really like them.\

Alexa

Carrot Ginger Soup with Coconut Roasted Shrimp
HEALTHY
ACTIVE TIME: 30 MIN
TOTAL TIME: 45 MIN
SERVES: 6
The Good News A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat.
ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper
directions
Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
NOTES One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.

I've never made it with rice. I make it with cream or evaporated milk; without it, the soup is very thin. Since the cream or e.milk is the last thing you add, you can try it to see if you like it like that. If you like spicy with cumin, this is the recipe for you....

1 onion, chopped fine
1 1/2 lbs carrots, peeled and diced
E V Olive Oil
Salt
Ground Cumin (to taste)
Ground cayenne pepper (to taste)
1 to 1/2 quarts chicken broth

Chop the onions and carrots in a food processor if you can. (The smaller the pieces, the faster the soup cooks.) Sweat and Saute the veggies in the olive oil until slightly softened. Add the salt, cumin and cayenne, saute a minute or two longer. Add the chicken broth and simmer until everything is soft.

In batches, ladle the hot soup into a food processor or blender and process until all is smooth. Return to the pot, reheat and adjust the seasonings. (See how you like the thin soup at this point, Bobby.) Off heat, add the cream or e.milk.

I think if you added hot cooked rice during the blending you might achieve a thickened soup. Or maybe just cook the rice in the pot while you're cooking the veggies if you add enough water or broth to compensate - that way it would be starchier.

This soup is one of my family's very favorite soups.

Sherry

Carrot soup is on my "make soon" docket in the kitchen. Here's my recipe. I've made it with lowfat milk and soy milk too. This time I'm going to try it with lowfat feta, I had some at a restaurant that was very good. Can vary the spices.

Quick Carrot Bisque

1 1/2 cups sliced carrots (about 3 med. ones)
1 cup vegetable broth (or chicken I guess)
1/2 cup sliced celery
2 TBLSP finely chopped onion or 2 tsp. dried minced onions (I keep them on hand for quickie soups)
2 bay leaves
1/2 cup half and half (like I said, use lowfat milk, lowfat cream or soy milk if you like)
1 TBLSP fresh basil or 1 tsp. dried
dash of Tabasco sauce

Boil carrots and celery and onion in broth, along with bay leaves. Simmer until tender, about 10 min. Add basil. Remove bay leaves and puree the whole thing in a blender or use a stick blender. Add cream or milk or soy milk (I think silky tofu might work here too). Adjust seasonings to taste with salt and pepper and tabasco. Can sub curry seasoning and add kick with ginger instead.

Just want to say that:

1. I have found you can use beef stock or pork stock instead of chicken stock.

2. Mushrooms are great in carrot soup.

3. It only take about 5 to 10 minutes in the pressure cooker to make carrot soup.

dcarch

Oh I forgot to add that you can use evaporated skim milk to "cream up" a veg soup like carrot in a lowfat way.

I can't wait to try some of these recipes. I went ahead and used one I found on Chow.com (I wanted to start before I got responses here)... It had coconut milk, ginger, and curry. it went OK except for one thing. I accidentally bought cream of coconut instead of coconut milk. That's like the difference between evaporated milk and sweetened condensed milk.... it was super sweet and absolutely ruined the whole batch of soup! All that work, all that mess, and the result was a disaster! I don't even have the energy to consider cleaning the kitchen any time soon... I hate being disappointed after so much effort. Maybe I can train Jasper (the cat) to load the dishwasher. I did learn a lesson though.... there is a difference between coconut milk and cream of coconut! At least I got to play with the "new" Breville blender, and it did do a fabulous job of creating a velvety smooth texture. Alexa, your recipe is especially good sounding! And, Lyra and Sherry, your recipes look great for a nice simple easy meal with ingredients I usually always have... seems like it would be very quick to put together. Thanks as always :o)

Guess mine sounded sucky.

I didn't say that... I never have wine in the house and usually don't use recipes that call for it, but it may be the perfect recipe for other people, and I still appreciate that you took the time to share it. It's not likely that I would buy wine just for one recipe.

You can also get canned lowfat coconut milk in most groceries, it is good in asian style soups and can be used judiciously when counting calories.

It also comes in dried powder form.

dcarch

Bobby, I'm glad to see you back posting again, although I don't have a recipe because I've never made carrot soup.

I did see a recipe on public TV the other day which had carrots and leeks cooked together in chicken broth intil tneder, then pureed with a stick blender and topped with croutons. That's all there was except for salt and pepper and I thought it sounded pretty good...

Annie

Here's another...I think it came from this forum years and years ago....still wait8ing for Ann T to post...*wink*

Ginger Carrot Soup
2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Recipe courtesy Maxine Bonneau
Show: All American Festivals
Episode: Carrot Festival

Just posting to make Linda happy. LOL!

Ann
Who hates carrots

And here I thought you were going to post a killer recipe! I'd totally forgotten that you don't like carrots, Ann! They are about the only vegetable I can tolerate! :o) Ginger does seem to go well with carrots, whether it be in fresh juice, or soup!