✤1/2 tbsp butter
✤1/2 tbsp olive oil
✤1 cup (~200g) onion, chopped
✤2 tbsp fresh ginger, peeled and finely chopped
✤2 cloves garlic, minced
✤7 cups vegetable broth
✤1 ½ lbs carrots, diced
✤1 cup dry white wine
✤1/4 tsp curry powder
✤1/4 tsp black pepper
✤ salt, to taste
✤2 tsp lime juice
❖In a large stock pot, add the butter & oil and warm over med heat until butter has melted. Add the onion, ginger & garlic, cooking for 10 minutes or until onions are soft, stirring occasionally.
❖Deglaze with the broth, then add the carrots, wine, curry powder, pepper & salt. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes.
❖When carrots are tender, remove from heat and use an immersion blender to blend the soup until smooth.
❖Stir in the lime juice and serve.
