Spruce Approved: Carrot and Ginger Soup

I recently ventured into the exciting (yet admittedly intimidating) world of cooking and baking.  I quickly tricked those around me into thinking that I was born with a true gift of soup making after I prepared the following Carrot and Ginger Soup.  This soup is mouth-watering good!  

The smooth consistency, delicious taste, and fall-appropriate color palette all make this the soup of the season.  My Great Aunt (practically a five-star chef in her own right) passed this simple and scrumptious recipe down to me, so I shall now pass it down to my dear Spruce readers.  As I continue on my culinary journey, please look for future posts on some of the best gadgets and savory recipes intended to help spruce up your kitchen and meals.  

Carrot and Ginger Soup

Ingredients

6 Tablespoons Unsalted Butter

1 Large Yellow Onion (Chopped)

¼ Cup Ginger (Finely Chopped)

3 Cloves Garlic (Minced)

7 Cups Chicken Stock (Vegetable Stock May Also Be Used)

1 Cup Dry White Wine

1 ½ Pounds Carrots (Cut Into ½ Inch Pieces)

2 Tablespoons Fresh Lemon Juice

A pinch of Curry Powder

Salt and Pepper to Taste

Chives and Parsley to Taste

Instructions

Melt the butter and then add onions, ginger and garlic. Sauté for approximately 15-20 Minutes.  Add the chicken stock, wine, and carrots.  Heat to boil and then simmer uncovered on medium for 45 minutes.  Puree the soup and season with lemon, curry powder, salt, and pepper. Enjoy!!