GINGER-CARROT SOUP

GINGER-CARROT SOUP image

Yield 6 servings

Number Of Ingredients 12

6 tablespoons butter
1 cup onion, chopped
1/4 cup finely chopped ginger root
3 cloves garlic, peeled and minced
7 cups chicken stock
1 cup white wine
1-1/2 pounds carrots, peeled and cut into 1/2-inch slices
2 tablespoons lemon juice
1/4 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Steps:

Melt butter in a large stockpot over medium heat. Saute onion, ginger and garlic until soft and beginning to brown, about 15-20 minutes. Add stock, wine and carrots, increase heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered for 45 minutes or until carrots are tender. Remove from heat and puree, in batches, in a food processor or blender until smooth. Return all of the soup to pot and stir in lemon juice, curry powder, salt and pepper. Adjust seasonings and serve hot or chilled, topped with chopped parsley. The Silver Palate Good Times Cookbook Nutrition facts per serving: 736 calories, 40 g fat, 15 g saturated fat, 256 mg cholesterol, 14 g carbohydrates, 69 g protein, 1,456 mg sodium, 4 g fiber