Carrot-Ginger Soup

Carrot-Ginger Soup Recipe
Oxmoor House
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.


Serves 12
Total time: 1 Hour, 2 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 17 Minutes
Total: 1 Hour, 2 Minutes

Nutritional 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


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


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.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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