Re: Carrot Soup with Ginger

Carol wrote:

> Same recipe group, different person asking for soups.
> 
> On this one, it's ingredients look good but saute the onions ginger
> and garlic for 15-20 minutes?  Seems overly long to me.  Also seems a
> bit much ginger?  What do you all see?
> 
> 
> 
> 
> CARROT SOUP WITH GINGER
> 
>  
> 
> 3/4 stick unsalted butter
> 1/4 c. finely chopped ginger root
> 7 c. chicken stock
> 1 1/2 c. carrots, peeled, in 1/2 inch pieces
> Pinch curry powder
> 1 lg. chopped onion
> 3 cloves garlic, minced
> 1 c. dry white wine
> 2 tbsp. fresh lemon juice
> Snipped fresh chives or parsley
> 
> Melt butter in a large stock pot over medium heat. Add onion, ginger
> and garlic. Saute for 15-20 minutes. Add stock, wine and carrots. Heat
> to boiling. Reduce heat and simmer uncovered over medium heat until
> carrots are tender, about 45 minutes. Puree the soup, in batches, in a
> blender or food processor. Season with lemon juice, curry powder, salt
> and pepper. May be served hot or chilled.

Sorry!  Wrong group!