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Ingredients

¾ stick unsalted butter 1 large yellow onion, chopped ½ cup chopped fresh ginger 5 cloves garlic, minced 7 cups low-sodium chicken broth 1 ½ 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 ⅛ teaspoon curry powder 1 tablespoon snipped fresh chives, or to taste

Nutrition Info

227.9 calories carbohydrate: 18.1 g cholesterol: 35.2 mg fat: 12.4 g fiber: 3.9 g protein: 5.6 g saturatedFat: 7.8 g servingSize: - sodium: 603.7 mg sugar: 8.1 g transFat: : - unsaturatedFat: : -

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.

6 servings

This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.