Ingredients

3 tablespoons unsalted butter

3 tablespoons olive oil $

1 cup chopped onion $

2 tablespoons finely chopped peeled fresh ginger

2 garlic cloves, finely minced

7 cups fat-free, lower-sodium chicken or vegetable broth

4 cups diced carrot (1 1/2 pounds) $

1 cup dry white wine $

2 teaspoons fresh lime juice $

1/4 teaspoon curry powder

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh cilantro

Preparation

  1. 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.
  2. Stir in broth, carrot, and wine. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.
  3. 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.