Carrot Soup

This will be similar to the carrot soup recipe Mary posted, but I had been planning to post it before then and just never got around to it. This is definitely one of my favorite soup recipes from Nourishing Traditions and I make it regularly! I love the dimension of the curry seasoning and the sweetness of the carrots.

Ingredients:
2 medium onions, peeled and chopped
1 pound carrots, peeled and sliced
4 T butter
2 t curry powder
1.5 quarts chicken stock (preferably home made)
1/2 t freshly grated lemon rind
1/2 t freshly grated ginger
sea salt and pepper to taste
sour cream or creme fraiche

Method:
Saute onions and carrots very gently in butter about 45 minutes or until tender. Add curry powder and stir until well amalgamated. Add stock, bring to a boil and skim. Add lemon rind and ginger. Simmer, covered, about 15 minutes. Puree soup with a handheld blender. Season to taste. Ladle into heated bowls and serve with cultured cream (i.e sour cream).