Creamy Carrot Soup Recipe

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Creamy Carrot Soup

Creamy Carrot Soup

By: Gigi Howe

I’m so excited that I found this recipe.  It’s been missing since I moved over a year ago and decided that I would make another effort to find it and I did!  This soup is delicious.  If I could guarantee that you’d love this recipe, I would do that.  🙂

This recipe is easy to put together,  you puree the cooked soup and it’s done.  I’ve had this recipe for quite a few years, in fact it was my mother’s recipe.  She used to make it and I have followed the tradition…and thank goodness I found the recipe!  Coincidentally, I was emailed another carrot soup recipe this morning.  I checked out that recipe, but I have to say that it doesn’t sound as good as mine 😉

 Creamy Carrot Soup

Ingredients:

– 2 tablespoons vegetable oil
– 1 cup coarsely chopped onion
– 1 tablespoon peeled and minced fresh ginger
– 1/4 cup uncooked rice (not minute rice)
– 1 teaspoon curry powder
– 2 pounds carrots, peeled and sliced
– 10 cups chicken or vegetable broth
– Salt and pepper to taste

Directions:

1.  Cook onions and ginger in oil over low heat for 10 minutes.

2.  Add rice and curry powder, mix well.  Add carrots and broth.  Bring to a boil and let simmer for 30 minutes or until carrots are tender.  Let soup cool slightly.

3.  Puree soup in blender or food processor and return to pot to reheat.

Makes approximately 10 servings.

Enjoy!!

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