Rebecca Marshall
@rebeccahealth
Creamy Carrot and Potato Soup
This creamy carrot and potato soup is a comforting and flavorful dish, perfect for chilly days. Made with fresh vegetables and a hint of curry, it's a delightful blend of sweetness and warmth, finished with a touch of cream for richness.
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:11
- Views:5
Recipe Information
- Prep time25 min.
- Cook time40 min.
- Total time65 min.
- Servings8
Ingredients
- 1/4 cup, cubed
- 2 1/2 cups, sliced
- 1 large, peeled and cubed
- 1 cup, chopped
- 1 stalk, chopped
- 3 cups
- 1 teaspoon
- 1/2 cup
- 1 teaspoon
- 1/2 teaspoon
- 1/8 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Carrot and Potato Soup.
Step 1
Begin by melting butter in a Dutch oven over medium heat, allowing its rich aroma to fill the kitchen.
Step 2
Next, introduce sliced carrots, cubed potatoes, chopped onions, and diced celery to the pot, creating a colorful medley.
Step 3
Pour in the chicken broth and sprinkle in ground ginger, stirring gently to combine the flavors.
Step 4
Cover the pot and let it simmer, stirring occasionally, until the vegetables become tender, which should take about 30 minutes.
Step 5
Once the vegetables are perfectly cooked, remove the pot from the heat and let it cool for 15 minutes, allowing the flavors to settle.
Step 6
In batches, transfer the soup to a food processor and blend until it reaches a velvety smooth consistency.
Step 7
Return the creamy mixture to the Dutch oven, then stir in heavy whipping cream, curry powder, salt, and black pepper.
Step 8
Gently heat the soup over low heat, stirring occasionally, until it is warmed through, which should take around 10 minutes.
Step 9
Enjoy the comforting aroma and the delightful flavors of your homemade soup.