Carrot Ginger Soup

Kind of a backwards night tonight. We couldn't decide what to eat and I wasn't feeling very inspired by the lack of groceries in the fridge so we went out to Swiss Chalet for dinner. After we picked up a few grocery essentials and came home, THEN I started to cook. Mom is sick so I wanted to make her some soup for tomorrow. I know ginger is supposed to be good for you so I searched around and found this recipe:

Ingredients

6 tablespoons unsalted butter (margarine for me of course)
1 large yellow onion, chopped
1/4 cup peeled grated fresh ginger
3 cloves garlic, minced
7 cups vegetable or chicken stock (i used veggie broth)
1 cup dry white wine (i think i used wet white wine)
1-1/2 pounds carrots, peeled and cut into 1/2-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon curry powder (i decided to leave this out... so many flavors going on!)
salt to taste
fresh ground black pepper to taste

Preparation

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

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

3. Puree the soup in the pot using the immersion blender or use a regular blender. If using a regular blender you may have to do it in batches.

4. Season with the lemon juice and curry powder. Add salt and pepper to taste. Ladle into bowls and swirl in a spoonful of yogurt or cream. Top with a sprinkle of chives or parsley and serve.

MY REVIEW: I tried a little sample.. it was interesting. It had one taste at first.. then after a second it changed. I liked it though and thought you could really taste the lemon which was a good thing. Jason was half asleep and I shoved a spoonful at him... he didn't say much. He's not a fan of ginger though anyways. The real review will come after my mom tries it! The color was a success if nothing else.