Seasoned with the distinctive flavors of curry and cumin, serve Savory Carrot Soup as a starter course or pair with French bread or your favorite sandwich as an entree.
3 tablespoons unsalted butter
2 cloves garlic, minced
1 large onion, chopped
1 tablespoon plus 1 tsp. curry powder
2 teaspoons ground cumin
2 pounds carrots, chopped
1/2 cup dry white wine
6 cups low-sodium vegetable or chicken broth
1 teaspoon salt
2 tablespoons chopped fresh cilantro, optional
How to Make It
Melt butter in a large pan over medium-high heat. Add garlic; sauté until golden, about 30 seconds. Reduce heat to medium, add onion; sauté for 5 minutes. Add curry and cumin; sauté 3 minutes. Add carrots; sauté 5 minutes.
Stir in wine; cook until reduced by half. Add broth and salt and bring to a boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 30 minutes. Remove from heat and let cool.
Working in batches, puree soup in a blender. Return to pot. Rewarm over medium heat. If soup is too thick, add broth to thin. Divide among 6 bowls and sprinkle with cilantro, if desired.