Cold Cream of Carrots Soup

Serves 6

6 tablespoons (3/4 stick) unsalted butter
1 large yellow onion, chopped
¼ cup finely chopped fresh ginger root
3 cloves garlic, minced
7 cups of chicken stock
1 cup dry white wine
1 ½ pounds carrots, peeled and cut into ½ inch pieces
2 tablespoons fresh lemon juice
Pinch curry powder
Salt and freshly ground black pepper, to taste
Snipped fresh chives or chopped fresh parsley


1. Melt the butter in a large stock pot over medium heat. Add the onion, ginger, and garlic and sauté for 15 to 20 minutes.
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 minutes.
3. Puree 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.