Cream Of Carrot Soup

Cream Of Carrot Soup

69
Miss Tyckle 0

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

Ingredients

1 h 15 m servings 169 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

69
  1. 97 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...

Great tasting simple soup I am not a fan of carrot soup but I had a delicious one at a restaurant and wanted to recreate the same thing at home. This recipe was exactly what I was looking for! ...

I doubled the recipe other than the spices, (not a big fan of ginger and my 17 yr old hates curry.) I added garlic and 1/4 t. of nutmeg. Trying to save on calories, I used olive oil instead of b...

This was so good! The perfect carrot soup if you ask me. I must add that I modified slightly using Land o Lakes light butter and 2% milk since that's what I had. It was so perfect even with this...

This was super easy to make and made for a nice dinner on Meatless Monday served with fresh rolls. But it wasn't a standout and I probably won't make it again. Taste is extremely subtle. In fa...

superb! I added garlic, nom nom nom!

Delicious! I will make this again! I didn't have access to cream so I substituted 3/4 cup of milk with 1/3 cup of butter. Based on other reviews I also doubled the recipe. My husband can't ha...