6 tbsp. (3/4 stick) unsalted butter
1 lg. yellow onion, chopped
1/4 c. finely chopped ginger root
3 cloves garlic, minced
7 c. chicken stock
1 c. dry white wine
1 1/2 lb. carrots, peeled, cut into 1/2" pieces
2 tbsp. fresh lemon juice
Pinch curry powder
Salt & ground pepper
Snipped fresh chives or parsley

1. Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minuts.

2. Add the stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.

3. Puree the soup in a blender or processor (fitted with steel blade). Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve hot or cold.