Ginger Curry Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Two tbsp olive oil (or canola)Two large diced white onionsEight large carrots - peeled and cut into thin roundsWhite wine - approx 1/4-1/2 cupThree tbsp yellow curry powderGrated fresh ginger - I used the frozen cubes - 10 cubesBlack Pepper6 cups Water
Heat the oil in a soup pot over medium heat. Add the onion and cook until softened. Add the carrots and continue to saute for about 5 minutes. Turn the heat to high for a minute then add the wine - deglaze pan (the wine will soften any bits stuck to the bottom of the pan so you can scrape them off and stir in).
Turn the heat back down to medium and add pepper, curry and ginger. Sitr and let cook for a minute or two. Add water - approx 6 cups - enough to cover the carrots plus a bit extra. Turn up heat to high and bring to a boil - then turn down to low and let simmer for about an hour. Until carrots are soft.
Turn off heat and let cool before blending using an immersion blender or transferring in small batches to a regular blender.
Serving Size: 6 1.5-cup servings
Turn the heat back down to medium and add pepper, curry and ginger. Sitr and let cook for a minute or two. Add water - approx 6 cups - enough to cover the carrots plus a bit extra. Turn up heat to high and bring to a boil - then turn down to low and let simmer for about an hour. Until carrots are soft.
Turn off heat and let cool before blending using an immersion blender or transferring in small batches to a regular blender.
Serving Size: 6 1.5-cup servings
Nutritional Info Amount Per Serving
- Calories: 176.7
- Total Fat: 7.1 g
- Cholesterol: 38.2 mg
- Sodium: 109.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.6 g
- Protein: 11.0 g
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