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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Loaded with surprising hits of curry powder, lime juice, and cilantro, this soup pairs perfectly with a panini or with a salad for dinner. It also makes a wonderful first course for a fancier meal. Make this a vegetarian option by using vegetable broth instead of chicken broth. Ingredients:
3 tablespoons unsalted butter |
3 tablespoons olive oil |
1 cup chopped onion |
2 tablespoons finely chopped peeled fresh ginger |
2 garlic cloves, finely minced |
7 cups fat-free, lower-sodium chicken or vegetable broth |
4 cups diced carrot (1 1/2 pounds) |
1 cup dry white wine |
2 teaspoons fresh lime juice |
1/4 teaspoon curry powder |
1/4 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat a large saucepan over medium heat. Melt butter with olive oil in pan; cook 2 minutes or until butter melts. Add onion, ginger, and garlic. Cook 10 minutes or until onion is soft, stirring occasionally.
2. Stir in broth, carrot, and wine. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.
3. Place half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a bowl. Repeat procedure with remaining carrot mixture. Stir in lime juice, curry powder, and pepper. Ladle about 2/3 cup soup into each of 12 bowls. Sprinkle evenly with cilantro.
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