Ingredients
6
6 servings
- •0.75 stick unsalted butter
- •1 large yellow onion, chopped
- •0.5 cup chopped fresh ginger
- •5 cloves garlic, minced
- •7 cups low-sodium chicken broth
- •1.5 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
- •0.125 teaspoon curry powder
- •1 tablespoon snipped fresh chives, or to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; sauté 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.
- Purée 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.
Nutritional Facts
Per 6 servings
- Calories: 228
- Carbohydrate: 18g
- Fat: 12g
- Fiber: 4g
- Protein: 6g
- Sugar: 8g
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