Carrot Ginger Soup

Sauté for 15-20 min:

-6 Tbsp non-salted butter (margarine for vegan)
-1 yellow onion, chopped
-1/4 c. ginger, peeled and chopped small
-3 cloves garlic, minced

Add:

-7 cups stock (chicken or vegetable)
-1 cup white cooking wine (or try substituting diluted white wine vinegar or white grape juice, or ginger ale)
-1.5 lbs (approx. 5-7) carrots, chopped in 1/2" pieces

Bring to a boil, then simmer, uncovered, for 45 minutes.

Purée either in batches in a blender (be careful because the hot liquid could cause a pressure build up and you could get scalded) or with a handheld blender (recommended).

Season with:

-2 Tbsp lemon juice
-dash curry
-Salt 'n' Peppa to taste

Garnish ideas:
-ye olde faithfulle sprig of parsley
-plain yogurt or sour cream "spiralled" in the middle