Melt butter in a Dutch oven over medium heat. Stir in carrots, potatoes, onion, celery, chicken broth, and ginger. Cover and cook for 30 minutes, stirring occasionally. Uncover and let cool for 15 minutes. Transfer to a food processor and blend until smooth. Return soup to Dutch oven and stir in cream. Sprinkle with curry powder, salt, and pepper. Cook over low heat until heated through. Serve.
Cream Of Carrot Soup
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