Curried Carrot Soup

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 tablespoon plus 1 tsp. curry powder
• 2 teaspoons ground cumin
• 2 pounds carrots, chopped
• 1/2 cup dry white wine
• 6 cups low-sodium vegetable or chicken broth
• 1 teaspoon salt
• 2 tablespoons chopped fresh cilantro, optional

1. Melt butter in a large pan over medium-high heat. Add garlic; saute until golden, about 30 seconds. Reduce heat to medium, add onion; saute for 5 minutes. Add curry and cumin; saute 3 minutes. Add carrots; saute 5 minutes.
2. Stir in wine; cook until reduced by half. Add broth and salt and bring to a boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 30 minutes. Remove from heat and let cool.
3. Working in batches, puree soup in a blender. Return to pot. Rewarm over medium heat. If soup is too thick, add broth to thin. Divide among 6 bowls and sprinkle with cilantro, if desired.

unsalted butter, garlic, onion, curry powder, ground cumin, carrots, white wine, lowsodium, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/curried-carrot-soup (may not work)