Carrot Ginger Soup recipe
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Ingredients
- ¾ stick unsalted butter 1 large yellow onion, chopped ½ cup chopped fresh ginger 5 cloves garlic, minced 7 cups low-sodium chicken broth 1 ½ pounds carrots, peeled and cut into 1/2-inch pieces 1 cup dry white wine 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon freshly ground black pepper, or more to taste ⅛ teaspoon curry powder 1 tablespoon snipped fresh chives, or to taste
Nutrition Info
- 227.9 caloriescarbohydrate: 18.1 gcholesterol: 35.2 mgfat: 12.4 gfiber: 3.9 gprotein: 5.6 gsaturatedFat: 7.8 gservingSize: -sodium: 603.7 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Carrot Ginger Soup
Directions
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Melt butter in a large pot over medium heat. Add onion, ginger, and garlic, saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.