Indian

Ginger Curry Carrot Soup is for Soup.

Ginger Curry Carrot Soup takes 10 minutes to prepare.

Ginger Curry Carrot Soup takes 100 minutes to cook.

Ginger Curry Carrot Soup makes 6 servings.

The ingredients for Ginger Curry Carrot Soup are:

Two tbsp olive oil (or canola)
Two large diced white onions
Eight large carrots - peeled and cut into thin rounds
White wine - approx 1/4-1/2 cup
Three tbsp yellow curry powder
Grated fresh ginger - I used the frozen cubes - 10 cubes
Black Pepper
6 cups Water

Here is how you make Ginger Curry Carrot Soup:

Heat the oil in a soup pot over medium heat. Add the onion and cook until softened. Add the carrots and continue to saute for about 5 minutes. Turn the heat to high for a minute then add the wine - deglaze pan (the wine will soften any bits stuck to the bottom of the pan so you can scrape them off and stir in). Turn the heat back down to medium and add pepper, curry and ginger. Sitr and let cook for a minute or two. Add water - approx 6 cups - enough to cover the carrots plus a bit extra. Turn up heat to high and bring to a boil - then turn down to low and let simmer for about an hour. Until carrots are soft. Turn off heat and let cool before blending using an immersion blender or transferring in small batches to a regular blender.Serving Size:?6 1.5-cup servings

The nutritional information for Ginger Curry Carrot Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 176.7

• Total Fat: 7.1 g
• Cholesterol: 38.2 mg
• Sodium: 109.8 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 4.6 g
• Protein: 11.0 g

Ginger Curry Carrot Soup is Indian cuisine.