Curried Carrot Soup

Makes 2 servings


2 tablespoons butter
1/2 cup chopped onion
1 tablespoon minced garlic
2 cups grated carrot
1/2 cup chopped celery
3 cups low-sodium chicken broth
1/2 cup Riesling wine
1 teaspoon curry powder
1/2 cup heavy whipping cream
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Garnish: carrot curls

1. In a medium saucepan, heat butter over medium heat until melted. Add onion and garlic; cook for 4 minutes, stirring frequently. Add carrot and celery; cook for 4 minutes, stirring frequently. Add chicken broth, wine, and curry powder. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Remove from heat and cool slightly.
2. In the container of a blender, puree carrot mixture until smooth. Return puree to saucepan over medium heat. Add cream, sugar, salt, and white pepper, whisking to combine well. Cook for 2 minutes, or until soup is heated through. Garnish with carrot curls, if desired.




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