Carrot & Ginger Soup

A friend of mine ordered this at a ski area restaurant called The Birches in Killington, VT. I went online to try a few recipes, and when I tweaked a bit, I came up with this wonderful combination.

Carrot & Ginger Soup

¼ stick butter or olive oil for sautéing

1 tbsp. ground ginger

4 cups chicken stock

2 cups carrots, chopped

pinch curry powder

½ onion, chopped

3 cloves garlic, chopped

1 cup white wine

drizzle of honey

Parsley for garnish

Melt butter or oil in a stock pot, and sauté onion, ginger and garlic.
Add chicken stock, wine and carrots, and bring to a boil.
Reduce heat and simmer uncovered over medium heat until carrots are tender, about 45 minutes.
Puree the soup in a blender in batches if necessary.
Season with curry powder, salt and pepper.
Drizzle honey on top.
Garnish with parsley.
This can be served hot or cold.

Make it a meal: Serve with focaccia bread slathered with butter.

Wine: Chardonnay