Carrot Ginger Soup

• 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

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

unsalted butter, olive oil , onion , fresh ginger, garlic, chicken, carrot, white wine , lime juice , curry powder, freshly ground black pepper, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/carrot-ginger-soup-51226821 (may not work)