Carrot And Ginger Soup
6 Tbsp. (3/4 stick) unsalted butter
1 lg. yellow onion, chopped
1/4 cup finely chopped ginger root
3 cloves garlic, minced
7 cup chicken stock
1 cup 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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