- Calories 88
- Caloriesfromfat 0.0%
- Fat 6.4g
- Satfat 2.3g
- Monofat 3.2g
- Polyfat 0.5g
- Protein 1.2g
- Carbohydrate 6g
- Fiber 1.5g
- Cholesterol 8mg
- Iron 0.2mg
- Sodium 294mg
- Calcium 20mg
Carrot-Ginger Soup
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.
How to Make It
Step 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.
Step 2
Stir in broth, carrot, and wine. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.
Step 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
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