Carrot & Ginger Soup

Ingredients

• 6 tbsp. (3/4 stick) unsalted butter
• 1 lg. yellow onion, chopped
• 1/4 c. finely chopped ginger root
• 3 cloves garlic, minced
• 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

Directions

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.

Submitted 6/13/05.
Source: One Million REcipes
Submitted By: Ruth Burbage
ruth.burbage@verison.net
Carrot & Ginger Soup