Name: Carrot Ginger Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Unsalted butter - ¾ stick; Yellow onion, chopped - 1 large; Chopped fresh ginger - ½ cup; Garlic, minced - 5 cloves; Low-sodium chicken broth - 7 cups; Carrots, peeled and cut into 1/2-inch pieces - 1 ½ pounds; Dry white wine - 1 cup; Fresh lemon juice - 2 tablespoons; Salt - 1 teaspoon; Freshly ground black pepper, or more to taste - 1 teaspoon; Curry powder - ⅛ teaspoon; Snipped fresh chives, or to taste - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Ginger Soup

1. Unsalted butter - ¾ stick

2. Yellow onion, chopped - 1 large

3. Chopped fresh ginger - ½ cup

4. Garlic, minced - 5 cloves

5. Low-sodium chicken broth - 7 cups

6. Carrots, peeled and cut into 1/2-inch pieces - 1 ½ pounds

7. Dry white wine - 1 cup

8. Fresh lemon juice - 2 tablespoons

9. Salt - 1 teaspoon

10. Freshly ground black pepper, or more to taste - 1 teaspoon

11. Curry powder - ⅛ teaspoon

12. Snipped fresh chives, or to taste - 1 tablespoon

How to cook deliciously - Carrot Ginger Soup

1. Stage

Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; sauté until softened, 15 to 20 minutes.

2. Stage

Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.

3. Stage

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.