Carrot and Ginger Soup


6 tablespoons butter
1 large yellow onion, chopped
1/4 cup finely chopped fresh ginger root
3 cloves minced garlic
7 cups chicken stock
1 cup dry white wine
1-1/2 pounds carrots, peeled and chopped
2 tablespoons lemon juice
pinch of curry powder
salt and pepper to taste


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.


6 servings

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