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.
4 people made this
55g butter, cubed
300g sliced carrots
1 large potato, peeled and cubed
150g chopped onion
1 stalk celery, chopped
700ml chicken stock
1 teaspoon ground ginger
120ml whipping cream
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Method Prep:20min › Cook:40min › Extra time:15min › Ready in:1hr15min
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.
If the soup is too thick after adding the cream, dilute it with small amounts of water until desired consistency is reached.