Carrot and Ginger Soup

  • 6 tbsp. (3/4 stick) unsalted butter 
  • 1 onion, chopped
  • 1/4 up. finely chopped ginger root 
  • 7 cup water or stock
  • 1 cup dry white wine 
  • Salt & ground pepper
  • 1 bunch carrots, peeled, cut into 1/2" pieces 
  • 2 tbsp. fresh lemon juice
  • Pinch curry powder


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

Add the stock or water, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes. Puree the soup in a blender or processor (fitted with steel blade). Season with lemon juice, curry powder, salt and pepper to taste. Serve hot or cold.