Description
This is my little picky eater’s favorite soup.
Ingredients
- ¼ cup butter, cubed
- 2 ½ 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
- ½ cup heavy whipping cream
- 1 teaspoon curry powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 15 mins
Servings: 8