Recipe Details
Ingredients
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¾stickunsalted butter
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1largeyellow onion, chopped
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½cupchopped fresh ginger
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5clovesgarlic, minced
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7cupslow-sodium chicken broth
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1 ½poundscarrots, peeled and cut into 1/2-inch pieces
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1cupdry white wine
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2tablespoonsfresh lemon juice
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1teaspoonsalt
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1teaspoonfreshly ground black pepper, or more to taste
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⅛teaspooncurry powder
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1tablespoonsnipped fresh chives, or to taste
Cooking Directions
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Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; sauté until softened, 15 to 20 minutes.
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Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
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Purée 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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories228 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 8g |
39% |
| Cholesterol 35mg |
12% |
| Sodium 604mg |
26% |
| Total Carbohydrate 18g |
7% |
| Dietary Fiber 4g |
14% |
| Total Sugars 8g |
|
| Protein 6g |
11% |
| Vitamin C 12mg |
14% |
| Calcium 59mg |
5% |
| Iron 1mg |
4% |
| Potassium 487mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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