Cream of Carrot Soup

Cream of Carrot Soup

1/4 cup butter
4 cups carrots peeled and chopped
1 large potato peeled and cubed
1 medium onion, chopped
4 cups (1 box) chicken broth
1 stalk celery, chopped
1 cup heavy cream
salt, pepper, curry powder to taste

Saute vegetables in butter for 5 minutes to soften, add broth and cream. Bring to a boil, then simmer for about 30 minutes or until vegetables are cooked. Puree in blender or with hand mixer.


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