Description
This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.
Ingredients
- ¾ stick unsalted butter
- 1 large yellow onion, chopped
- ½ cup chopped fresh ginger
- 5 cloves garlic, minced
- 7 cups low-sodium chicken broth
- 1 ½ 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
- ⅛ 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.
Prep Time: 25 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
Servings: 6