Carrot Soup


4 tblsp. Butter
½ C. Chopped Onion
¼ C Finely Chopped Ginger Root
1 Tbls. Chopped Garlic
7 C. Chicken Stock
1 C. Dry white wine
1 1/2 lb. carrots, peeled, cut into 1/2" pieces
2 tbsp. fresh lemon juice
Pinch curry powder
Salt & ground pepper
Snipped fresh chives or parsley


Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minuts. Add the stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes. Puree the soup in a blender or processor (fitted with steel blade). Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve hot or cold
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