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Carrot-Ginger Soup

Oxmoor House
Hands-On time 17 mins
Total time 1 hr, 2 mins
Yield Serves 12
Loaded with surprising hits of curry powder, lime juice, and cilantro, this soup pairs perfectly with a panini or with a salad for dinner. It also makes a wonderful first course for a fancier meal. Make this a vegetarian option by using vegetable broth instead of chicken broth.

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 2 tablespoons finely chopped peeled fresh ginger
  • 2 garlic cloves, finely minced
  • 7 cups fat-free, lower-sodium chicken or vegetable broth
  • 4 cups diced carrot (1 1/2 pounds)
  • 1 cup dry white wine
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 88
  • caloriesfromfat 0.0 %
  • fat 6.4 g
  • satfat 2.3 g
  • monofat 3.2 g
  • polyfat 0.5 g
  • protein 1.2 g
  • carbohydrate 6 g
  • fiber 1.5 g
  • cholesterol 8 mg
  • iron 0.2 mg
  • sodium 294 mg
  • calcium 20 mg

How to Make It

  1. Heat a large saucepan over medium heat. Melt butter with olive oil in pan; cook 2 minutes or until butter melts. Add onion, ginger, and garlic. Cook 10 minutes or until onion is soft, stirring occasionally.

  2. Stir in broth, carrot, and wine. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.

  3. Place half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a bowl. Repeat procedure with remaining carrot mixture. Stir in lime juice, curry powder, and pepper. Ladle about 2/3 cup soup into each of 12 bowls. Sprinkle evenly with cilantro.

Cooking Light Real Family Food