6 tbsp butter
1 medium yellow onion
1/4 tsp powdered ginger
1/4 tsp curry powder
3 cloves garlic, peeled and pressed
7 cups vegetable broth
1 cup white wine
1.5 lb carrots, peeled and cut in 1/2-inch rounds
2 tbsp lemon juice
Dice onions and sauté’ in butter in a medium soup pot. When the onions are transluscent add the ginger, curry powder and garlic, and sauté’ until fragrant. Add the broth, wine and carrots, and bring to a boil. Reduce heat and simmer until the carrots are tender.
Remove from heat. Cool partially, then blend with an immersion blender. Add the lemon juice to taste and adjust the seasonings, salt and pepper.
Serve hot or cold.