Michael'S Carrot Soup - cooking recipe

Ingredients

6 Tbsp. butter
1 large yellow onion, chopped
1/4 c. fresh ginger, finely chopped
3 cloves garlic, chopped
7 c. chicken stock, canned or bouillon cubes, reconstituted
1 c. dry white wine
1 1/2 lb. carrots, cut in uniform chunks
2 Tbsp. fresh lemon juice
pinch of curry powder
salt and pepper to taste

Preparation

In large pot, cook onions in butter until translucent.
Add all remaining ingredients.
Cook until carrots are soft.
Put in blender and blend until smooth.
Best if prepared a day ahead.