Carrot Ginger Soup
AndreaMeyers has cooked this
"Use the freshest, juiciest carrots you can find because they will give the soup so much more flavor." - AndreaMeyers
8
- 6 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 1/4 cup peeled grated fresh ginger
- 3 cloves garlic, minced
- 7 cups vegetable stock or chicken stock
- 1 cup dry white wine
- 1-1/2 pounds carrots, peeled and cut into 1/2-inch pieces
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon curry powder
- salt to taste
- fresh ground black pepper to taste
- plain yogurt or heavy cream
- snipped chives
- chopped parsley
