Curry Carrot Soup with Wasabi Cream

This bright soup makes perfect use of the first sweet carrots that come out of the ground. Recipe courtesy of Jesse Ziff Cool.

SERVINGS
8

INGREDIENTS
3 tablespoons butter
2 large onions, thinly sliced
2 pounds carrots, thinly sliced
1/2 cup mirin cooking wine or apple juice
6 cups vegetable or chicken broth
1/4 cup grated fresh ginger
1 tablespoon curry powder
1-3 tablespoons honey
Salt
Freshly ground black pepper
1 tablespoon wasabi powder
1 cup (8 ounces) sour cream or yogurt
4 green onions, chopped

PREPARATION
1. Melt the butter in a large soup pot over medium-high heat. Add the onions and cook for 5 minutes or until soft. Add the carrots and wine or apple juice and cook for 3 minutes. Add the broth, ginger, and curry powder and bring to a boil.

2. Reduce the heat to low, cover, and simmer for 40 minutes, or until the carrots are very tender.

3. Remove from the heat. Working in batches, pour the soup into a food processor or blender. Process until smooth. Place in a soup tureen or large bowl. Stir in the honey and salt and pepper to taste.

4. While the soup is cooking, in a small bowl, blend the wasabi powder with the sour cream or yogurt. Stir in the green onions.

5. Ladle the soup into bowls and top with a generous spoonful of the wasabi cream. Swirl the cream into the soup.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 215
Total Fat: 10 g
Cholesterol: 23 mg
Sodium: 623 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 7 g

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