This cream of carrot soup is my little picky eaters favorite soup
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 15 mins
Ingredients
Instructions
Melt butter in a Dutch oven over medium heat. Add carrots
potato
onion
and celery
then stir in 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 and stir in cream
curry powder
salt
and pepper. Cook over low heat until heated through
about 10 minutes.
Recipe Tips
If soup is too thick after adding cream
dilute it with small amounts of water until desired consistency is reached.You can also purée soup in a large bowl using a hand mixer.
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