6 Tbsp butter

1 large onion, chopped

¼ c fresh ginger root, finely chopped

3 cloves garlic, minced

5 c chicken stock

1 c wine

1½ lb carrots, chopped

2 Tbsp lemon juice

pinch curry

pinch salt

pinch pepper

Melt butter. Sauté onion, ginger, garlic for 5 minutes. Add broth, wine, and carrots. Cook until carrots are tender (30 min). Purée, add lemon juice. Season to taste with curry, salt, and pepper