Cream Of Carrot Soup

Cream Of Carrot Soup

67
Miss Tyckle 0

"This is my little picky eater's favorite soup."

Ingredients

1 h 15 m {{adjustedServings}} servings 169 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  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.
  2. 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.

Footnotes

  • Cook's Notes:
  • If the soup is too thick after adding the cream, dilute it with small amounts of water until desired consistency is reached.
  • You can also puree the soup in a large bowl using a hand mixer.
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Reviews

67
  1. 94 Ratings

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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...

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 li...

Easy and delicious. I love this soup. I did use vegetable broth in place of chicken and also added some garlic. Used my immersion blender and dinner was on the table in less than an hour. Perfec...