Like much of the east coast, Philadelphia got hit with a blizzard last weekend. Which meant I had a whole weekend to make a bunch of meals, like this Carrot Ginger Soup!
This Carrot Ginger Soup from Cooking Light is comforting and creamy without any cream! The hint of curry powder brings such a nice warmth to the dish.
It makes 12 servings, so it’s a great recipe to stock your freezer. I love it as a side to my sandwich or salad for lunch!
Ingredients:
- 3 tablespoons unsalted butter (or margarine to make dairy-free)
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 tablespoons finely chopped peeled fresh ginger
- 2 garlic cloves, minced
- 7 cups fat-free, lower-sodium chicken broth (or vegetable broth to make vegetarian)
- 4 cups diced carrots (~1.5 lbs)
- 1 cup dry white wine
- the juice from 1/2 lime
- 1/4 teaspoon curry powder
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro, for garnish
Heat a large pot over medium heat. Melt the butter with the olive oil in the pot. When the butter is melted, add the onion, ginger, and garlic. Cook 10 minutes or until onion is soft, stirring occasionally.
Stir in the broth, carrots, and white wine. Bring to a boil. Reduce the heat and simmer, uncovered, for 45 minutes.
Remove from heat. If using an immersion blender, blend the mixture in the pot until smooth.
If using a normal blender, add half of carrot mixture to a blender. Remove center piece of blender lid, to allow steam to escape. Add the blender lid on to blender and place a clean towel over opening in blender lid to avoid splatters. Blend until smooth.
Pour into a large bowl and repeat procedure with remaining carrot mixture. Add to the large bowl and stir in lime juice, curry powder, and pepper.
Ladle into a smaller bowl and sprinkle evenly with cilantro.
Carrot and ginger are such a lovely combination! The touch of curry works so well with those flavors too!
Once blended, the soup thickens quite a bit to make a nice hearty soup without all of the calories in a creamy soup!
Ingredients
- 3 tablespoons unsalted butter (or margarine to make dairy-free)
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 tablespoons finely chopped peeled fresh ginger
- 2 garlic cloves, minced
- 7 cups fat-free, lower-sodium chicken broth (or vegetable broth to make vegetarian)
- 4 cups diced carrots (~1.5 lbs)
- 1 cup dry white wine
- the juice from 1/2 lime
- 1/4 teaspoon curry powder
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Heat a large pot over medium heat. Melt the butter with the olive oil in the pot. When the butter is melted, add the onion, ginger, and garlic. Cook 10 minutes or until onion is soft, stirring occasionally.
- Stir in the broth, carrots, and white wine. Bring to a boil. Reduce the heat and simmer, uncovered, for 45 minutes.
- Remove from heat. If using an immersion blender, blend the mixture in the pot until smooth.
- If using a normal blender, add half of carrot mixture to a blender. Remove center piece of blender lid, to allow steam to escape. Add the blender lid on to blender and place a clean towel over opening in blender lid to avoid splatters. Blend until smooth.
- Pour into a large bowl and repeat procedure with remaining carrot mixture. Add to the large bowl and stir in lime juice, curry powder, and pepper.
- Ladle into a smaller bowl and sprinkle evenly with cilantro.
Hope you were safe and warm during the blizzard. The soup looks so good. I’m going to try out this recipe tomorrow. Thanks!