Cream of Carrot Soup

Recipe View 2 mins In a Dutch oven or large pot, melt the butter over medium heat. (2 minutes)

Recipe View 3 mins Add the carrots, potato, onion, and celery to the pot and stir to coat with the melted butter. (3 minutes)

Recipe View 5 mins Pour in the chicken broth and stir in the ground ginger. Bring the mixture to a simmer. (5 minutes)

Recipe View 30 mins Cover the pot and cook, stirring occasionally, until the vegetables are very tender and easily pierced with a fork, about 30 minutes.

Recipe View 15 mins Remove the pot from the heat and allow the soup to cool slightly for about 15 minutes. This will prevent splattering when blending. (15 minutes)

Recipe View 10 mins Carefully transfer the soup in batches to a blender or use an immersion blender to puree until completely smooth and creamy. (10 minutes)

Recipe View 3 mins Return the pureed soup to the Dutch oven. Stir in the heavy cream, curry powder, salt, and pepper. (3 minutes)

Recipe View 10 mins Heat the soup over low heat, stirring occasionally, until heated through. Be careful not to boil. (10 minutes)

Recipe View Serve hot, garnished with a swirl of cream or a sprinkle of fresh herbs, if desired.