CARROT CARDAMOM SOUP

Carrot Cardamom Soup image

Provided by Lynne Aronson

Yield Serves 4 to 6 as a main bowl

Number Of Ingredients 16

2 tablespoons olive oil
1 medium white onion, chopped
3 tablespoons chopped peeled fresh ginger
1 tablespoon Cardamom Spice Blend
5 large carrots, peeled and cut into 1/4-inch dice
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
1 medium Idaho potato, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2 inch pieces
8 cups Chicken Stock for Asian Bowls [or other chicken stock]
2 cups dry white wine
1 tablespoon (packed) light brown sugar
1/2 cup fresh lime juice
1/2 cup chopped fresh Italian (flat-leaf) parsley
4 tablespoons (1/2 stick) unsalted butter, in pieces
salt and freshly ground black pepper, to taste
lime slices, for garnish

Steps:

Heat the olive oil in a large nonreactive stockpot over medium heat. Add the onion, ginger, spice blend, carrots, red pepper, and potatoes. Stir to coat the vegetables with the spices and then sauté until the onion is translucent and the vegetables are tender, about 15 minutes.
Add the chicken stock, white wine, and brown sugar. Bring to a boil, reduce heat to low, cover, and simmer until the vegetables are tender, 30 to 40 minutes. Remove from the heat.
Transfer the mixture, in batches, to a blender or food processor and process until smooth. Return the soup to the pot and reheat over low heat. Stir in the lime juice and parsley; add the butter and salt and pepper, and heat until the butter is melted. Serve in individual bowls, each garnished with a lime slice.