- 3/4 stick unsalted butter
- 1 large yellow onion, chopped
- 1/2 cup chopped fresh ginger
- 5 cloves garlic, minced
- 7 cups low-sodium chicken broth
- 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
- 1 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper, or more to taste
- 1/8 teaspoon curry powder
- 1 tablespoon snipped fresh chives, or to taste
- Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
- Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.
09/09/2019
recipepes.com
carrot ginger soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
