Directions:
- 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.
- Stir in broth, carrot, and wine. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2043.02 Kcal (8554 kJ) | ||
| Calories from fat | 691.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.78g | 118% | |
|---|---|---|---|
| Cholesterol | 91.59mg | 31% | |
| Sodium | 3838.8mg | 160% | |
| Potassium | 6269.74mg | 133% | |
| Total Carbs | 128.72g | 43% | |
| Sugars | 76.89g | 308% | |
| Dietary Fiber | 24.29g | 97% | |
| Protein | 177.56g | 355% | |
| Vitamin C | 74.5mg | 124% | |
| Vitamin A | 7.2mg | 241% | |
| Iron | 34.1mg | 189% | |
| Calcium | 1538.5mg | 154% | |
| Amount Per 100 g | |||
| Calories | 71.19 Kcal (298 kJ) | ||
| Calories from fat | 24.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 118% | |
|---|---|---|---|
| Cholesterol | 3.19mg | 31% | |
| Sodium | 133.77mg | 160% | |
| Potassium | 218.48mg | 133% | |
| Total Carbs | 4.49g | 43% | |
| Sugars | 2.68g | 308% | |
| Dietary Fiber | 0.85g | 97% | |
| Protein | 6.19g | 355% | |
| Vitamin C | 2.6mg | 124% | |
| Vitamin A | 0.3mg | 241% | |
| Iron | 1.2mg | 189% | |
| Calcium | 53.6mg | 154% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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