Cream of Carrot Soup

Let me first by saying, I have not tried this recipe, but since my husband LOVED it, I will share it. 

HE loved it. He said this recipe made him remember his grandmother's soup. Not a bad compliment if I must say so myself. 

1/4 c butter

2 1/2 c sliced carrots

1 large potato, peeled and cubed

1 c chopped onion

1 stalk celery, chopped

3 c chicken broth

1 tsp ground ginger

1/2 c heavy whipping cream

1 tsp curry powder

1/2 tsp salt

1/8 tsp ground pepper

Heat butter in a pan over medium heat. Add carrots, potato, onion, celery, chicken broth and ginger. Cover and cook, stirring occassionally, 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 and stir in cream. Add curry powder, salt and black pepper. Cover over low heat until heated thorough, about 10 minutes. 

If the soup is too thick after adding the cream, dilute it with small amounts of water until desired consistency is reached.