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Cream of Carrot Soup

From Lynne Wilson


2 Tbsp. butter
½ cup chopped onions
3 cups coarsely chopped carrots
½ cup chopped potato
½ cup sliced celery
3 cups chicken broth
½ tsp. salt


Melt in a large pan butter, add onions and saute until soft. Add chopped carrots. Bring to a boil, lower heat and simmer until vegetables are very tender.

Puree in blender in small batches. Return to heat. Add and let heat through 1 cup light cream

Add curry powder to taste, if desired.