Updated Friday, February 7th, 2003
Yield: 6 servings
This recipe for carrot and ginger soup yields a very tasty and hearty soup. The perfect meal to fill you up on a chilly day.
Melt butter in a large stock pot over medium heat. Add onion, garlic and ginger and sauté 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.
Purée soup in a blender of food processor with a steel blade. Season with lemon juice, curry powder, salt and pepper to taste.
Comments maybe edited for length and clarity.