Sweet Recipe Collection from Hershey Resorts
Advanced Search
Get Recipes

Meet the Chefs Dining in Hershey

Chilled Carrot, Ginger, Hershey's Chocolate Soup with Cinnamon Cream

Ken Gladysz, Executive Chef at The Hotel Hershey

5, 1 pound carrots, peeled, trimmed, and sliced
1 tablespoon brown sugar
30 ounces water
salt and fresh white pepper, to taste
1 teaspoon ginger, peeled and fresh grated
8 ounces orange juice
2 tablespoons Hershey's Chocolate Syrup

Cinnamon Cream:
4 ounces heavy cream
1/4 teaspoon ground cinnamon

Chilled Carrot, Ginger, Hershey's Chocolate Soup with Cinnamon Cream

Print - Choose Size
Email to a Friend


In medium sauce pot, combine carrot, sugar, salt, and pepper. Mix well, bring to a boil, reduce to simmer, and cook for 15 minutes or until carrots are knife tender.

Remove sauce pot from heat, add ginger and orange juice. Mix well and allow mixture to cool completely.

Once mixture is cool, transfer to blender and blend for 3 to 5 minutes until mixture is completely smooth.

Add Hershey's Chocolate Syrup and blend for 1 additional minute. Taste and adjust seasoning if necessary.

Place soup in clean container and refrigerate for at least two hours until completely chilled.

Cinnamon Cream:

In small stainless bowl, whisk cream to stiff peak (about 2 minutes). Fold in cinnamon, and fully incorporate. Whip down sides of bowl, cover, and hold in refrigerator until plate up.

In chilled soup plates ladle 8 ounces of soup. Garnish with dollop of cream, and serve.

Yield: 4


Hershey - The Sweetest Place on Earth
© Hershey Entertainment & Resorts Company
Privacy Policy  |  Jobs  |  Social Responsibility


Print Full Print 4x6 Print 3x5