Carrot Ginger Soup

1. 6 tablespoons unsalted butter
2. 1 large yellow onion, chopped
3. 1/4 cup peeled grated fresh ginger
4. 3 cloves garlic, minced
5. 7 cups vegetable stock or chicken stock
6. 1 cup dry white wine
7. 1-1/2 pounds carrots, peeled and cut into 1/2-inch pieces
8. 2 tablespoons fresh lemon juice
9. 1/4 teaspoon curry powder
10. salt to taste
11. fresh ground black pepper to taste

1. FOR GARNISH
2. plain yogurt or heavy cream
3. snipped chives
4. chopped parsley
5. Preparation

In the pot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently. Add the stock, wine, and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender. Puree the soup in the pot using the immersion blender or use a regular blender. If using a regular blender you may have to do it in batches. Season with the lemon juice and curry powder. Add salt and pepper to taste. Ladle into bowls and swirl in a spoonful of yogurt or cream. Top with a sprinkle of chives or parsley and serve.