Cream Of Carrot Soup Recipe

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
169 cal
8%

Fat
11.7 g
18%

Carbs
14.8 g
5%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

Yvonne Suppa

Oct. 3, 2012

"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!!"

Candice

Jan. 30, 2013

"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!"

MSewell

May. 2, 2013

"Fantastic soup! Quick, easy...made it exactly as stated the first time, second time added random leftover veggies too and still awesome! The curry is such a refreshing note. :)..." See more"

More Reviews