Recipe: Carrot and Ginger Soup

Carrot And Ginger Soup
Yield: 6 Servings
Posted to JEWISH-FOOD digest by Leatrice Spevack on
Oct 16, 1998, converted by MM_Buster v2.0l.

1/4 c margarine
1 large chopped onion
1/4 c chopped; (or grated) fresh ginger (or to taste)
3 cloves minced garlic
4 c chicken stock
1 c dry white wine
2 1/2 c carrots; (peeled & sliced into 1/2)
2 tb fresh lemon juice
salt & pepper to taste
1 pinch curry powder

Melt margarine in large pot and cook onions, ginger & garlic for 15 - 20 minutes Add stock, wine & carrots & heat to boiling, then simmer on med. for 45 minutes Puree soup & season with salt, pepper, curry powder & lemon juice. Serve hot or chilled.