Carrot Ginger Soup

Prep Time: 25 mins Cook Time: 1 hr 5 mins Servings: 6 Source:

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

Directions

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.

Nutrition

Per Serving: 228 calories; protein 5.6g; carbohydrates 18.1g; fat 12.4g; cholesterol 35.2mg; sodium 603.7mg. Full Nutrition