Ginger Soup

    25 minutes

    Warm ginger soup is the perfect thing for winter. This is a great first course to serve before a curry dinner. It is essential to use fresh ginger to get the best flavour.

    2 people made this

    Serves: 4 

    • 3 tablespoons butter
    • 2 tablespoons vegetable oil
    • 2 tablespoons minced fresh ginger
    • 1 tablespoon plain flour
    • 1/2 teaspoon ground turmeric
    • black pepper to taste
    • 2 cups (500ml) water
    • 2 cups (500ml) whole milk
    • 1 teaspoon salt

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt the butter and vegetable oil in a saucepan over medium heat. Stir in the ginger, and cook for five minutes. Sprinkle in the flour, turmeric and pepper; stir for 1 minute. Whisk in water and milk.
    2. Increase heat to medium-high, and bring to a simmer. Simmer for 3 minutes whisking constantly as the mixture thickens. Season to taste with salt, and strain through a mesh sieve before serving.

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    Reviews in English (1)


    I cut the butter in half, and omitted the oil. Instead of ap flour, I used whole wheat, and instead of whole milk, I used soy milk. This was an easy soup to make, and has a comfort factor to it! I put the soup in the blender so that the small pieces of ginger would be very tiny when eaten instead of straining the bits out. This is great any time of year!  -  29 Jul 2011  (Review from Allrecipes USA and Canada)