Pureed Carrot And Ginger Soup(Good Hot Or Cold)

• 3 Tbsp cooking oil or butter
• 1 onion, chopped
• 1/4 c peeled, fresh ginger root, chopped
• 3 cloves garlic, chopped
• 7 c chicken stock
• 1 c dry white wine
• 1 1/2 lb carrots, peeled and cut into 1/2 in pieces
• 2 Tbsp fresh lemon juice
• 1/2 tsp curry powder
• 1/2 tsp white pepper
• salt to taste
• 1 Tbsp parsley, chopped

1. Saute onion, ginger root and garlic in cooking oil in soup pot over low heat until soft.
2. Add stock, wine and carrots and simmer until carrots are very tender, about 40 minutes.
3. Cool. Puree solids in food processor until very smooth.
4. Return to pot and add cooking liquid until desired consistency is reached. Season with curry powder, salt and pepper to taste.
5. Serve hot or cold with chopped parsley garnish.

cooking oil, onion, fresh ginger root, garlic, chicken stock, white wine, carrots, lemon juice, curry powder, white pepper, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82116 (may not work)