Cream Of Carrot Soup

This is my little picky eater’s favorite soup.

Step: 1

Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.

Step: 2

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

Per Serving: 169 calories; protein 2.3g; carbohydrates 14.8g; fat 11.7g; cholesterol 37.5mg; sodium 585.9mg.