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