- 1/4 cup butter, cubed
- 2 1/2 cups sliced carrots
- 1 large potato, peeled and cubed
- 1 cup chopped onion
- 1 stalk celery, chopped
- 3 cups chicken broth
- 1 teaspoon ground ginger
- 1/2 cup heavy whipping cream
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 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.
03/25/2017
recipepes.com
Cream Of Carrot Soup, recipe
PT15M
PT1H
5
455 calories
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