Carrot-Ginger Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 pounds carrots diced
• 0.3 teaspoon curry powder 
• 1 cup wine dry white
• 2 tablespoons cilantro leaves fresh chopped
• 2 tablespoons ginger fresh peeled finely chopped
• 2  garlic clove finely minced
• 2 teaspoons juice of lime fresh
• 3 tablespoons olive oil 
• 1 cup onion chopped
• 3 tablespoons butter unsalted
• 7 cups vegetable stock fat-free

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• blender

Directions

1. Heat a large saucepan over medium heat. Melt butter with olive oil in pan; cook 2 minutes or until butter melts.
2. Add onion, ginger, and garlic. Cook 10 minutes or until onion is soft, stirring occasionally.
3. Stir in broth, carrot, and wine. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.
4. Place half of carrot mixture in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
6. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
7. 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.
8. Sprinkle evenly with cilantro.