Category: Soup | Serves: 8
Protein: 2 g
Carbs: 13 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 454 mg
Fiber: 3 g
Carrot soup not only makes a beautiful, bright presentation - it also tastes wonderful. The combination of sweet, savory and spicy ingredients is fabulous!
7 cups low-sodium vegetable broth
1 cup leeks, white parts only, sliced
1 tablespoon grated ginger root
3 garlic cloves, minced
1 cup white wine
1 pound carrots, peeled and chopped
1/2 teapsoon curry powder
1/2 teaspon corriander
Mint sprigs for garnish
||Heat 1/2 cup of the stock in a large pot. Cook leeks, ginger and garlic until tender.
||Add remaining broth, wine and carrots. Bring to boil, reduce heat and simmer for about 40 minutes or until carrots are tender.
||Puree batches in a blender. Stir in spices and garnish with a mint sprig.