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.
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)
- Rated on - 03 Dec 2009 (Review from Allrecipes USA and Canada)