You can never have too many soup recipes, so give Carrot-Ginger Soup a try. This recipe makes 12 servings with 110 calories, 1g of protein, and 7g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of garlic cloves, carrot, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 2 minutes.
Heat a large saucepan over medium heat. Melt butter with olive oil in pan; cook 2 minutes or until butter melts.
Add onion, ginger, and garlic. Cook 10 minutes or until onion is soft, stirring occasionally.
Stir in broth, carrot, and wine. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.
Place half of carrot mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Pour into a bowl. Repeat procedure with remaining carrot mixture. Stir in lime juice, curry powder, and pepper. Ladle about 2/3 cup soup into each of 12 bowls.
Sprinkle evenly with cilantro.