Step 1

In a large stock pot over medium heat, melt the butter. Add the onion, ginger, and garlic and cook, stirring frequently, for 15 to 20 minutes.

Step 2

Add the stock, wine, and carrots. Bring the mixture to boiling over high heat. Reduce the heat to medium and simmer the mixture, uncovered, until the carrots are very tender, about 45 minutes.

Step 3

Puree the soup in the pot with a handheld immersion blender (or in batches in a food processor) until smooth and creamy. Season with the lemon juice and curry powder and add salt and pepper to taste.

Step 4

Swirl cream on top as a garnish. Sprinkle with chives or parsley. Serve hot or at room temperature. Originally published October 17, 2008.