Kari's Carrot Ginger Soup

Another pureed soup of magic comin' atcha. For a few months I would periodically notice an (ex) coworker who would transport a vibrant container of food to the kitchen for microwaving. I would often wonder what was providing my eyes with such colorful stimulation. Then, one day she brought me the recipe! I was overjoyed the first time I made it. For one, I love finely dicing things and you get to do a lot of that with this recipe. I also like zingy bowls of healthy food that makes you full. Again, done! Here's the recipe. 

KARI'S CARROT GINGER SOUP

6 tsp salted butter

1 large yellow onion, chopped finely

1/4 c ginger, chopped finely

3 cloves garlic, chopped finely

4 cups stock of your choice

1 c dry white wine

1 1/2 lb carrots, chopped roughly

2 tsp fresh lemon juice

salt and pepper

sour cream on top, if you'd like

Melt butter, add onion, garlic and ginger and saute for 15 to 20 minutes until it is soft and smelling delicious. add stock, wine, lemon juice and chopped carrots. Heat to boil and cook for 45 minutes or so. Leave uncovered so it has a chance to reduce a bit. Puree the soup in your blender according to the no lid stopper/towel rule. 

There is a lot of leeway here. You can add more ginger, less ginger, add some curry powder, eat it all in one batch or share it with friends.