Easy Cream of Carrot Soup Recipe

Ingredients

• 0.25 cup butter, cubed
• 2.5 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
• 0.5 cup heavy whipping cream
• 1 teaspoon curry powder
• 0.5 teaspoon salt
• 0.13 teaspoon ground black pepper

Instructions

1. In a Dutch oven, melt butter over medium heat. Add carrots, potato, onion, and celery, then incorporate chicken broth and ginger. Cover and cook, stirring occasionally, until the vegetables are tender, approximately 30 minutes. Uncover and let cool for 15 minutes.
2. Transfer the soup in batches to a food processor and blend until smooth. Return the soup to the Dutch oven, then stir in cream, curry powder, salt, and pepper. Cook over low heat until thoroughly heated, about 10 minutes.

Nutrition

• Calories: 169 kcal
• Fat Content: 12 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 586 mg
• Protein Content: 2 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g