Cream of Carrot Soup

Cream of Carrot Soup                          

Ingredients:

• ¼ cup butter, cubed

• 2 ½ cups sliced carrots

• 1 large potato, peeled and cubed

• 1 cup chopped onion

• 1 stalk celery, chopped

• 3 cups chicken broth

• 1 teaspoon ground ginger (I add more.)

• ½ cup heavy whipping cream

• 1 teaspoon curry powder (I add more.)

• ½ teaspoon salt

• ⅛ teaspoon ground black pepper

Directions:

• Melt butter in a Dutch oven over medium heat. Add carrots, potato, onion, and celery, then stir in chicken broth 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 or use immersion blender in pot; blend until smooth. Return soup to the Dutch oven (if using food processor) and stir in cream, curry powder, salt, and pepper. Cook over low heat until heated through, about 10 minutes.

• (Recipe from All Recipes via my sister-in-law Ashley, who made it for us last fall.