Ingredients1 h 30 m servings 228
- 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.
- 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.
Per Serving: 228 calories; 12.4 18.1 5.6 35 604 Full nutrition
ReviewsRead all reviews 8
This was absolutely wonderful! In all actuality my husband was the one who made this but he followed the recipe exactly ... no changes were needed as it was delicious! He made it last week for ...
Good fall or winter soup. I was generous with the wine and with ground ginger and added a few small potatoes and sweet potatos for a creamier consistency. Also added curry powder in the saute p...
This is incredibly flavorful! I didn't have curry powder so I used 1/2 teaspoon Chilli powder. I love garlic so I also put in a couple extra cloves. This soup is spicy and creamy... so nice!
We get it as a new idea in terms of our region. I would like to introduce you a new item at our local tradition. You will find it here https://optimumeducation.blogspot.com/2019/01/shutki-vorta...
It was easy to make and delicious !! I skipped the wine but the soup was very flavorful .