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 7
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 .