Oxmoor House
Hands-On Time
17 Mins
Total Time
1 Hour 2 Mins
Serves 12

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

Ratings & Reviews

cm3754a's Review

May 13, 2013
Quite good. very flavorful. I didn't have enough carrots so I added kale to see how it would taste. I would increase the # of carrots next time to make it thicker, and maybe reduce the ginger a bit, but that was my fault. :) also, I bet it would taste really good with some coconut milk added!