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Cream Of Carrot Soup

Rated as 4.83 out of 5 Stars

"This is my little picky eater's favorite soup."
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Ingredients

1 h 15 m servings 169 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 169 calories; 11.7 g fat; 14.8 g carbohydrates; 2.3 g protein; 38 mg cholesterol; 586 mg sodium. Full nutrition

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Reviews

Read all reviews 143
  1. 196 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Carrots are my favorite vegetable and this soup is delicious. I've made it twice in two weeks. I usually always follow a "new-to-me" recipe exactly as written the first time, then tweak to my li...

Most helpful critical review

This was super easy to make and made for a nice dinner on Meatless Monday served with fresh rolls. But it wasn't a standout and I probably won't make it again. Taste is extremely subtle. In fa...

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Carrots are my favorite vegetable and this soup is delicious. I've made it twice in two weeks. I usually always follow a "new-to-me" recipe exactly as written the first time, then tweak to my li...

How Fantastic this is! The ginger and curry is an unexpected and delicious hit of flavour in what I imagined was going to be a basic soup. Even the kids liked it - and you know what high praise...

Easy and delicious. I love this soup. I did use vegetable broth in place of chicken and also added some garlic. Used my immersion blender and dinner was on the table in less than an hour. Perfec...

Great tasting simple soup I am not a fan of carrot soup but I had a delicious one at a restaurant and wanted to recreate the same thing at home. This recipe was exactly what I was looking for! ...

I doubled the recipe other than the spices, (not a big fan of ginger and my 17 yr old hates curry.) I added garlic and 1/4 t. of nutmeg. Trying to save on calories, I used olive oil instead of b...

This was so good! The perfect carrot soup if you ask me. I must add that I modified slightly using Land o Lakes light butter and 2% milk since that's what I had. It was so perfect even with this...

This is a favorite of mine! I almost never follow a recipe exactly, but the spices are just perfect and the ginger gives it a wonderful twist! I enjoy making in extra large batches on the stov...

This was amazing but I changed the recipe slightly - instead of removing veggies to place in food processor after cooking for 30 mins I grated the carrots and chopping all veggies in the process...

This was super easy to make and made for a nice dinner on Meatless Monday served with fresh rolls. But it wasn't a standout and I probably won't make it again. Taste is extremely subtle. In fa...