Carrot Ginger Soup

Ingredients

• 0.75 stick unsalted butter
• 1 large yellow onion, chopped
• 0.5 cup chopped fresh ginger
• 5 cloves garlic, minced
• 7 cups low-sodium chicken broth
• 1.5 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
• 0.125 teaspoon curry powder
• 1 tablespoon snipped fresh chives, or to taste

Steps

1. Set out all the ingredients.
2. In a large pot over medium heat, melt the butter. Add onion, ginger, and garlic and sauté for 15 to 20 minutes, until softened.
3. Add broth, carrots, and wine and bring to a boil. Lower the heat to medium and simmer uncovered for about 40 minutes, until the carrots are tender.
4. Use an immersion blender to puree until no chunks of carrot remain and the soup is thick. Add lemon juice, salt, pepper, and curry powder.
5. Pour into large mugs to serve with chives and fresh black pepper.