Curried Carrot Soup

Ingredients

• 2 pounds carrots chopped
• 1 tablespoon curry powder 
• 0.5 cup cooking wine dry white
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 2 teaspoons ground cumin 
• 6 cups chicken broth low-sodium
• 1 large onion chopped
• 1 teaspoon salt 
• 3 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• pot
• blender

Directions

1. Melt butter in a large pan over medium-high heat.
2. Add garlic; saut until golden, about 30seconds. Reduce heat to medium, add onion; saut for 5minutes.
3. Add curry and cumin; saut 3minutes.
4. Add carrots; saut 5 minutes.
5. Stir in wine; cook until reduced by half.
6. Add broth and salt and bring to a boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 30minutes.
7. Remove from heat and let cool.
8. 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.