Gingerbread Carrot Soup

Name: Gingerbread Carrot Soup
Total time: 75 min
Yield: 2
Ingredients: 250 ml cubed butter; 680 g sliced carrots; 1 large peeled and cubed potato; 500 g chopped onion; 1 stalk chopped celery; 720 ml chicken broth; 1 tsp ground ginger; 125 ml heavy whipping cream; 1 tsp curry powder; 0.5 tsp salt; 0.125 tsp ground black pepper

Warm up with this comforting soup that combines sweet carrots, creamy goodness, and a hint of ginger. Perfect for a chilly day!

Recipe Info

Prep Time

75 min

Difficulty

Easy

Servings

Nutrition

calories169kcal

carbohydrates15g

fat12g

protein2g

Lunch American

Ingredients

250 ml cubed butter

680 g sliced carrots

1 large peeled and cubed potato

500 g chopped onion

1 stalk chopped celery

720 ml chicken broth

1 tsp ground ginger

125 ml heavy whipping cream

1 tsp curry powder

0.5 tsp salt

0.125 tsp ground black pepper

Directions

Melt the butter in a Dutch oven over medium heat. Add carrots, potato, onion, and celery. Stir in chicken broth and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes.

Remove from heat and let cool for 15 minutes.

Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven and stir in cream, curry powder, salt, and pepper. Cook over low heat until heated through, about 10 minutes.