Creamy carrot soup

JanaBy Jana    

November 17, 2014

Creamy carrot soup 0 5 0

Great soup for chilly fall and winter months.

  • Prep: 20 mins
  • Cook: 40 mins
  • 20 mins

    40 mins

    1 hr

  • Yields: 4 Servings

Directions

1Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes.

2

3Uncover and cool for 15 minutes.

4

5Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Ingredients

1/4 cup butter, cubed

2 1/2 cups sliced carrots

1 large potato, peeled and cubed

1 cup chopped onion

1 stalk celery, chopped

3 cups chicken broth

1 tbs ground ginger

1/2 cup heavy whipping cream

1 teaspoon curry powder

1/2 teaspoon salt

1/8 teaspoon ground black pepper

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