Carrot Ginger Soup recipe

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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

Nutrition Info

227.9 calories
carbohydrate: 18.1 g
cholesterol: 35.2 mg
fat: 12.4 g
fiber: 3.9 g
protein: 5.6 g
saturatedFat: 7.8 g
servingSize: -
sodium: 603.7 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large pot over medium heat. Add onion, ginger, and garlic, saute 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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.

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