13 October, 2025
Creamy Carrot Soup with Crock Pot Option
Creamy Carrot Soup with Crock Pot Option
Ingredients
- 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
- ⅛ teaspoon ground black pepper
Instructions
- Melt butter in a Dutch oven over medium heat. Add carrots, potato, onion, and celery, then stir in chicken broth and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and 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.
- Or
- Place all ingredients ino a slow cooker, except cream, and cook on high for 5 hours.
- Place all ingredients into a blender or use a blender stick and blend until all ingredients are completely reduced.
- Add cream and serve.
Category
Slow Cooker
Soup