Curried Carrot Soup

At the end of any holiday season when thoughts turn to lighter, healthier fare, fresh vegetable soup like this Curried Carrot Soup from the Star Tribune are a welcome change. This recipe is extremely easy to prepare and not very labor intensive or time consuming, which scores a trifecta in our book. The curry powder gives this comfort food a little punch that can be balanced out with a crisp off-dry Riesling. The fruit and acid in the wine meets the sweet carrots and mingles with the curry, providing an overall exotic taste sensation. However, if you decide to add the half-and-half or whole milk to the soup (optional in this recipe), consider a medium-bodied, rich and luscious Chardonnay from California or Australia. The use of dairy in the soup adds weight and texture which will be enjoyed with an equally rich wine.

For the full recipe, please visit www.startribune.com .

--Felicia M. Sherbert