Carrot & Ginger Soup Recipe

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.