Cream Of Carrot Soup

Cream Of Carrot Soup

44 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 15 m
Miss Tyckle
Recipe by  Miss Tyckle

“This is my little picky eater's favorite soup.”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (44)

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Yvonne Suppa

Yvonne Suppa

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 is!!



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 if 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!

Avon- status quo PRO

Avon- status quo PRO

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. Perfect for hectic nights. Served with a salad, and felt like I was doing my body many favors.

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Amount Per Serving (8 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 14.8 g
  • 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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Best Cream Of Broccoli and Potato Soup


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Cream Of Ginger Carrot Soup