Carrot Ginger Soup
This flavorsome carrot ginger soup is seasoned with garlic and a pinch of curry powder for a warming soup that's perfect for chilly evenings or if you're battling a cold!
Ingredients
- ¾ stick unsalted butter
- 1 large yellow onion chopped
- ½ cup chopped fresh ginger or to taste
- 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 or more to taste
- 1 tablespoon snipped fresh chives or to taste
Instructions
- Gather all ingredients.
- 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 40 minutes.
- Puree 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.