Carrot And Ginger Soup With White Wine - cooking recipe

Ingredients

2 lbs carrots
1/2 cup butter, unsalted
1 cup sweet onion, chopped
1/2 cup fresh ginger, grated
4 garlic cloves, minced
7 cups chicken broth
1 cup white wine, cooking type
1 lemon, juice of
1 pinch cayenne pepper
1/4 teaspoon curry powder
1/4 teaspoon nutmeg
optional
fresh parsley or chives, and
sour cream, to garnish

Preparation

Cook carrots in large pot. Puree and set aside.
Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
Stir in pureed carrots, broth and wine.
Bring to a boil and then reduce to medium heat.
Simmer for 45 minutes, stirring occasionally.
Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
Ladle into soup bowls. Serve hot or chilled.
Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
Refrigerate any leftovers.