Popular Recipes: Cream Of Carrot Soup

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Cream Of Carrot Soup

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

Ingredients :

  • 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

Instructions :

Prep : 20M Cook : 8M Ready in : 1H15M
  • 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.

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.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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