Melt butter in large pan over medium heat. Add onion, ginger and garlic.
Sauté for 15 -20 minutes.
Add broth, wine and carrots.
Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very
tender, about 45 minutes.
Purée soup in a blender. Season with lemon juice and curry powder, add salt and pepper to taste.
Before serving sprinkle with parsley. May be served hot or cold.
Sent by Patricia P. Risso