Carrot-Ginger Soup

This is one of my favorite Fall soups & serves great as a first course or even as a main dish (it's much more filling than you anticipate). This also freezes well, so make a big batch & freeze the rest in mason jars. Of course, like all my best recipes, this one comes from my mom...

Ingredients

• 1 large onion (I prefer sweet onions)
• 3 cloves garlic
• 1/4 c chopped ginger root
• 3/4 c butter
• 7 c chicken broth
• 1 c dry white wine (such as a Sauvignon Blanc)
• 1 1/2 lbs carrots
• 1/2 of a lemon, juiced
• Salt & Pepper

Preparation

• Peel & cut carrots into 1/2 inch pieces...set aside
• Mince in a food processor: onion, garlic & ginger root
• Melt butter in a large pot, add onion, garlic, ginger & saute ~15 min
• Add chicken broth, wine & carrot pieces
• Heat to boil
• Reduce to simmer & simmer uncovered ~45 min
• Cover & simmer another 45 min
• Puree in blender until smooth (do this in small batches & keep top exposed to release steam)
• Season w/ lemon juice, salt & pepper

Tonight, I served the soup with a modified version of the Cooking Light Spinach & Pear Salad (link). The dressing is delicious! In addition to the pear & red onion, I add dried cranberries, feta cheese, candied almonds & grilled chicken to this sweet spinach salad. Enjoy!