Cream Of Carrot Soup


This is my little picky eater's favorite soup.

close up view of Cream Of Carrot Soup in a white bowl
Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
15 mins
Total Time:
1 hrs 15 mins
8 servings


  • 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

  • ½ cup heavy whipping cream

  • 1 teaspoon curry powder

  • ½ teaspoon salt

  • teaspoon ground black pepper


  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.

  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.

Cook's Notes:

If the soup is too thick after adding the cream, dilute it with small amounts of water until desired consistency is reached.

You can also puree the soup in a large bowl using a hand mixer.

Nutrition Facts (per serving)

169 Calories
12g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 169
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 38mg 13%
Sodium 586mg 25%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 2g
Vitamin C 13mg 66%
Calcium 38mg 3%
Iron 1mg 3%
Potassium 379mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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