Carrot And Ginger Soup

Ingredients:

3 ounces unsalted butter - (6 tbspns)

1 large yellow onion -- chopped

1/4 cup finely-chopped fresh ginger root

3 garlic cloves -- minced

7 cups vegetable stock or broth (preferably low-sodium)

1 cup dry white wine

1 1/2 pounds carrots -- peeled, and cut into 1/2" dice

2 tablespoons lemon juice

1 Pinch curry powder

Salt -- to taste
Freshly-ground black pepper -- to taste
Snipped chives or chopped parsley -- (optional garnish)

In a large stockpot over medium heat, melt the butter.

Add the onion, ginger and garlic and cook, stirring occasionally, for 15 to 20 minutes, until softened and lightly browned.

Add the stock or broth, wine and carrots and bring to a boil.

Reduce the heat to medium and simmer, uncovered, until the carrots are very tender, about 45 minutes.

Carefully transfer the soup in batches to a blender or food processor and puree.

Transfer to a serving bowl, season with lemon juice, curry powder and salt and pepper to taste.

Sprinkle with the chives or parsley, if desired.

Serve the soup hot or chilled.

This recipe yields 6 servings.