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