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Carrot and Ginger Soup
1/4 c Margarine
1 lg Chopped onion
1/4 c Chopped; (or grated) fresh ginger root
3 Cloves minced garlic
4 c Chicken stock
1 c Dry white wine
2 1/2 c Carrots; (peeled & sliced into 1/2 inch pieces)
2 tb Fresh lemon juice
Salt & pepper to taste
1 pn 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
Serve hot or chilled
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