Menu Enter a recipe name, ingredient, keyword...

Cream of Carrot Soup

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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 teaspoon ground ginger
  • 1/2 cup heavy whipping cream
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

Details

Preparation

Step 1

Heat 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. Uncover and cool for 15 minutes.

Transfer 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.

‚Äč

You'll also love

Review this recipe

Carrot Gingerbread Muffins GRANNY'S CARROT CAKE