Ginger Curry Carrot Soup

Two tbsp olive oil (or canola)
Two large diced white onions
Eight large carrots - peeled and cut into thin rounds
White wine - approx 1/4-1/2 cup
Three tbsp yellow curry powder
Grated fresh ginger - I used the frozen cubes - 10 cubes
Black Pepper
6 cups Water

My mother is on a sodium restricted diet so I've started making soups for her from scratch instead of buying stock. Instead of the chicken and water you can substitute store bought stock if you aren't concerned about sodium.

Heat the oil in a soup pot over medium heat. Add the onion and cook until softened. Add the carrots and continue to saute for about 5 minutes. Turn the heat to high for a minute then add the wine - deglaze pan (the wine will soften any bits stuck to the bottom of the pan so you can scrape them off and stir in).

Turn the heat back down to medium and add pepper, curry and ginger. Sitr and let cook for a minute or two. Add water - approx 6 cups - enough to cover the carrots plus a bit extra. Turn up heat to high and bring to a boil - then turn down to low and let simmer for about an hour. Until carrots are soft.

Turn off heat and let cool before blending using an immersion blender or transferring in small batches to a regular blender.

Serving Size: 6 1.5-cup servings