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.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
17 mins
total:
1 hr 2 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

88 calories; calories from fat%; fat 6.4g; saturated fat 2.3g; mono fat 3.2g; poly fat 0.5g; protein 1.2g; carbohydrates 6g; fiber 1.5g; cholesterol 8mg; iron 0.2mg; sodium 294mg; calcium 20mg.