Curry Carrot Ginger Soup

Creamy and fiery hot, with a dose of curry adding an extra kick to this super-healthy soup.

Curry Carrot Ginger Soup

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1 yellow onion, peeled and sliced
• 1 nub fresh ginger, peeled and sliced
• 1 medium potato, peeled and diced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon salt
• 5 or 6 carrots, peeled and sliced
• 1 cup whole milk
• 1 tablespoon curry powder
• Dash cumin
• Dash cayenne pepper
• 4 lemon wedges
• Sea salt and freshly ground black pepper to taste
• Sprigs parsley, optional garnish
• Dollop sour cream, optional

Time estimates

Prep time: 20 minutes 

Total time: 1 hour 30 minutes 

Directions

1. Melt 1 tablespoon oil and butter in large pot. Add onion and ginger. Cook until onion is tender, 5 or 6 minutes. Add potato, 1/2 cup of broth and salt. Bring to low boil. Stir occasionally until potato is tender, about 15 minutes. Add carrots and remaining broth. Cover and simmer. Cook until ingredients are tender, about 15 minutes. Reduce heat.
2. In separate saucepan melt 1 tablespoon butter. Add milk and bring to low boil. Add curry, cumin and cayenne seasoning. Stir about 1 minute until ingredients turn gold. Remove from heat.
3. Stir curry sauce into soup. . Remove from heat.
4. Carefully transfer contents of pot to blender. Process until smooth, in two batches if necessary. Return to pot. Heat until simmer.
5. Take of stove. Let cool to room temperature, about 45 minutes, to let flavors meld. Reheat, add lemon wedge and serve hot.

Serves 4