Ingredients:
1 Onion, chopped
3 Cloves Garlic, chopped
1 Shallot, Chopped
1/4 cup Ginger, peeled and minced
3 Tbs Butter
2 Tbs Oil
Salt and Pepper
1 cup dry white wine
1 1/2 lb carrots, peeled and sliced
4 large sweet potato, peeled and sliced
8 cups Veg Stock
Preparation:
Saute onion, garlic, shallot and ginger in butter and oil until soft and aromatic. Deglaze with wine and cook for 5 minutes. Add carrots, stock and sweet potato, boil for 45 minutes. Puree. Serve cold or hot iwth a pinch of curry and a squeeze of lemon if you'd like. Yum!
