Carrot Ginger Soup

By JimnShel1

Ingredients

• 3/4 stick unsalted butter
• 1/4 C finely chopped ginger root
• 7 C chicken stock
• 1 1/2 C carrots, peeled and cut in 1/2 inch pieces
• Pinch curry powder
• 1 lg onion, chopped
• 3 cloves garlic, minced
• 1 C dry white wine
• 2 Tbsp fresh lemon juice
• Snipped fresh choves or parsley

Preparation

Step 1

Melt butter in a large stock pot over medium heat. Add onion, ginger and garlic. Saute for 15 to 20 mintues. Add stock, white wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender, about 45 minutes. Puree the soup, in batches, in a blender or food processor. Season with lemon juice, curry powder, salt and pepper. May be served hot or chilled.