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Creamy Curried Carrot Soup
1 hour 15 minutes
Simmered carrots, potato and curry powder are pureed with cream for a warm and tasty soup everyone, including picky eaters in the family, will enjoy.
Miss Tyckle
5 people made this
Ingredients
Serves: 8
- 55g butter, cubed
- 300g sliced carrots
- 1 large potato, peeled and cubed
- 150g chopped onion
- 1 stalk celery, chopped
- 3 cups chicken stock
- 1 teaspoon ground ginger
- 1/2 cup thickened cream
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions
Preparation:20min ›
Cook:40min ›
Extra time:15min ›
Ready in:1hour15min
- Heat butter in a soup pot over medium heat; add carrots, potato, onion, celery, chicken stock 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 pot; stir in cream. Add curry powder, salt and black pepper; cook over low heat until heated through, about 10 minutes.
Tip:
If the soup is too thick after adding the cream, dilute it with small amounts of water until desired consistency is reached.
