Cream Of Carrot Soup
Simmered carrots, potato, and curry are pureed with cream for a warm and tasty soup everyone in the family will enjoy.
Ginger, carrots, potatoes, onion, celery, and butter are added to a Dutch oven that is heated over medium heat.
For about 30 minutes, cook the vegetables covered while stirring them occasionally.
After 15 minutes, remove the cover and let the food cool.
Batch-transfer the soup to the food processor, then process until smooth.
Add cream and then put the soup back in the Dutch oven.
Cook over low heat for about 10 minutes, stirring occasionally, until heated through.