Carrot-Ginger Soup

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.

Yield: Serves 12
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.2g
  • Carbohydrate: 6g
  • Fiber: 1.5g
  • Cholesterol: 8mg
  • Iron: 0.2mg
  • Sodium: 294mg
  • Calcium: 20mg

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

Preparation

  1. 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. 2. Stir in broth, carrot, and wine. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.
  3. 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.
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