A very tasty and hearty soup.
Melt butter in a large stock pot over medium heat. Add onion, garlic and ginger and saute 15-20 minutes.
Add stock, wine and carrots. Heat to boiling and simmer uncovered over medium heat until carrots are very tender, around 45 minutes.
Puree soup in a blender of food processor with a steel blade. Season with lemon juice, curry powder, salt and pepper to taste.