Cream Of Carrot Soup13 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr 15 min
“This is my little picky eater's favorite soup.” - by Miss Tyckle
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 169 cal
- 11.7 g
- 14.8 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"How Fantastic this is! The ginger and curry is an unexpected and delicious hit of flavour in what I imagined was going to be a basic soup. Even the kids liked it - and you know what high praise that ..." See moreis!!"
"Carrots are my favorite vegetable and this soup is delicious. I've made it twice in two weeks. I usually always follow a "new-to-me" recipe exactly as written the first time, then tweak to my liking i..." See moref necessary. But, this time, I thought I knew better and added freshly grated ginger because I also love ginger. It was very good, but the fresh ginger overpowered the carrot flavor. And, afterall, this IS carrot soup. The second time I made it, I used powdered ginger as the recipe called for. Still delicious, and the the carrot flavor was much more pronounced. I will make this again and again following the recipe to the letter, but I think I will roast some (bite sized) carrots in the oven to add at the last minute. My DH needs something to chew. A wonderfully satisfying comfort soup. I LOVE this stuff!"
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