It doesn’t take many toppings to make these baked hasselback potatoes delicious. Simple but posh.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
Ingredients
- ¾ stick unsalted butter
- 1 large yellow onion, chopped
- ½ cup chopped fresh ginger
- 5 cloves garlic, minced
- 7 cups low-sodium chicken broth
- 1 ½ pounds carrots, peeled and cut into 1/2-inch pieces
- 1 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper, or more to taste
- ⅛ teaspoon curry powder
- 1 tablespoon snipped fresh chives, or to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; sauté until softened, 15 to 20 minutes.
- Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
- Purée with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 604 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
There seems to be an error in the recipe. The ginger was WAAAY too overpowering! I do appreciate the healthy ingredients and may try again with modifications. More curry could be good.
Too much ginger. It tastes more like Ginger Carrot soup than Carrot soup. I also think more curry would be good. Disappointed.
Very delicious and easy to execute!
So good! I didn’t measure but just added all the ingredients plus some quinoa, celery, mushrooms and spinach.
Delicious! Great way to use up giant Costco bag of carrots.
This is the first time I have left a review in the over 5 years of trying recipes on all recipes.com It was THAT good!!! I followed the directions exactly except I substituted half the butter with olive oil. This was hearty and filling for only 200 calories per mug. Didn’t use any garnishing. It is PERFECT as is!!! Thank you for the recipe!
Very gingery but tasty
This was absolutely wonderful! In all actuality my husband was the one who made this but he followed the recipe exactly … no changes were needed as it was delicious! He made it last week for “foodie” relatives & they immediately asked for the recipe! We shared it from AllRecipes! Thank you for this keeper! We will make it again and again.
Good fall or winter soup. I was generous with the wine and with ground ginger and added a few small potatoes and sweet potatos for a creamier consistency. Also added curry powder in the saute phase and lemon juice after puree. Beautiful! A big hit wit the whole family.
Loved the punch of combined spices, yum!
This is incredibly flavorful! I didn’t have curry powder so I used 1/2 teaspoon Chilli powder. I love garlic so I also put in a couple extra cloves. This soup is spicy and creamy… so nice!
It was easy to make and delicious !! I skipped the wine but the soup was very flavorful .
This soup is amazing, no changes made, loved it.
Cut back on ginger to about 1/3 cup which for some was still a dominant. We liked it but still something to consider for your taste. With this all said with the cut back of at least half of the ginger we loved it.