1 large yellow onion, chopped
6 tbsp. unsalted butter
1/4 c. chopped fresh ginger
7 c. chicken stock
1 c. white wine
1 1/2 lb. carrots, cut in 1/2-inch pieces
2 tbsp. lemon juice
2 tbsp. curry powder
salt and pepper to taste
fresh chopped parsley

Melt butter in large pot over medium heat. Add onion, ginger and garlic. Sauté for 15 to 20 minutes. Add chicken stock, wine and carrots. Heat until it boils. Reduce the heat and cook, uncovered, until carrots are tender, about 45 minutes. Place in a food processor or blender with a steel blade. Puree and add lemon juice, curry, salt and pepper to taste. Sprinkle with parsley and serve hot or chilled.