6 Tablespoons butter or margarine
1 large onion
1/4 cup fresh ginger, minced
3 cloves garlic, minced
3 to 4 cups chicken or veggie stock
1 cup dry white wine
1/2 cup milk or cream (optional)
1 pound carrots (we used four big ones), peeled and chopped
2 Tablespoons fresh lemon juice
1 Tablespoon curry powder
Salt and black pepper to taste
Fresh parsley or chives for garnish
Melt butter in soup pot. Add onion, ginger and garlic and sauté for 15 to 20 minutes.
Add stock, wine, milk or cream (if using) and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are very tender (about 45 minutes).
Puree soup in a blender or food processor.
Season with lemon juice, curry powder, salt and pepper. Sprinkle with parsley or chives. Serve hot or cold.