Carrot Ginger Soup!

Here's a delicious recipe from The Silver Palate cookbook that will warm you up on the coldest autumn days!

"6 Tbs. (3/4 stick) unsalted butter
1 large yellow onion, chopped
1/4 cup finely chopped fresh ginger root
3 cloves garlic, minced
7 cups Berta's Chicken Stock
1 cup dry white wine
1 1/2 pounds carrots, peeled and cut into 1/2- inch pieces
2 Tbs. fresh lemon juice
Pinch curry powder
Salt and freshly ground black pepper, to taste
Snipped fresh chives or chopped fresh parsley (garnish)"

"Directions:
#1. Melt the butter in a large stock pot over medium heat. Add the onion, ginger, and garlic and sauté for 15 to 20 min.
#2. Add the stock, wine, and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 min.
#3. Purée the soup in a blender or food processor fitted with a steel blade. Season with lemon juice, curry powder, and salt and pepper to taste. Sprinkle with the chives or parsley. Serve the soup hot or chilled."

"Whole Meal =6 portions."

Recipe and info from: Silver Palate Cookbook
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