Carrot And Ginger Soup

Recipe Ingredients

3 oz	85g	Unsalted butter - (6 tbspns)
1 oz	28g	Yellow onion - chopped (large)
1/4 cup	36g / 1.3oz	Finely-chopped fresh ginger root
3		Garlic cloves - minced
7 cups	1659ml	Vegetable stock or broth (preferably
		Low-sodium)
1 cup	237ml	Dry white wine
1 1/2 lbs	681g / 24oz	Carrots - peeled, and
		Cut into 1/2" dice
2 tablespoons	30ml	Lemon juice
1		Curry powder
		Salt - to taste
		Freshly-ground black pepper - to taste
		Snipped chives or chopped parsley - (optional garnish)

Recipe Instructions

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.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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