Carrot Ginger Soup

Delicious simple soup.  My mom used to make this for holidays- Thanksgiving, I think.  When I was young, I thought orange soup was weird.  But now I think it’s pretty.  Terry, a longtime friend of my mother and a great cook herself, recently gave me an immersion blender.  This was my first shot at using it- and i’ll say that it is pretty dope.  If you aren’t familiar with these- they are basically like a blender wand (Micah argues it should just be called this- as it a more apt and cool term).  So just stick the blender wand into your pot- and you don’t have to worry about transferring to a food processor.  A Silver Palate recipe, of course.

6 tablespoons butter (3/4 stick)
1 yellow onion, chopped
3 minced garlic cloves
1/4 cup finely chopped ginger
7 cups chicken stock (or veg stock)
1 cup dry white wine
1 1/2 pounds carrots, cut in 1/2 in pieces
2 tablespoons fresh lemon juice
pinch of curry powder
salt and pepper to taste
chopped chives or parsley to garnish (optional)

Melt butter in a large pot.  Add onion, ginger, and garlic and simmer for 15-20 mins.  Add carrots, stock and wine- bring to a boil and reduce to simmer for another 45 minutes.  Blend/food process the soup until smooth.  Put back in the pot, stir in curry and lemon. Salt and pepper to taste.