I don’t know where I got the recipe from, but I altered it slightly to lower the fat content.
Here it is:
3TBS. butter, 1 large yellow onion, 1/4 cup ginger finely chopped, 3 cloves garlic, 7 c. chix stock, 1 cup white wine-dry (I don’t think it really matters here), 1 1/2 lb. carrots cut into 1/2 inch pieces, 2 Tbs. fresh lemon juice, pinch curry powder, S & P to taste.
Melt butter. Add onion, ginger, & garlic. Saute for about 10-15 min. Stir frequently. Add stock, wine, and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium until carrots are very tender (approx. 45 min.) Puree soup in batches. Add lemon juice, curry, S & P.
***my recipe actually calls for 6 Tbs. of butter and sauteing for about 20 min. I cut this down and don’t really pay too much attention to the time. When the onion looks opaque I add the stock. Just don’t let the ingredient burn if you go this route. Enjoy!