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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