Make carrot soup more sophisticated by adding some savory nutmeg Creme Fraiche. It will add some elegance to your meal, and your sweetie will be so impressed with your creativity and cooking skill.
6 Tablespoons unsalted butter
1 large yellow onion, chopped
1/4 Cup peeled, grated fresh ginger
3 cloves garlic, minced
7 Cup(s) vegetable stock or chicken stock
1 Cup dry white wine
1-1/2 Pounds carrots, peeled and cut into 1/2-inch pieces
2 Tablespoons fresh lemon juice
1/4 Teaspoon curry powder
1/4 Teaspoon nutmeg
Salt to taste
Fresh ground black pepper to taste
In the pot, melt the butter over medium heat.
Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently.
Add the stock, wine, and carrots.
Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender.
Puree the soup in the pot using the immersion blender or use a regular blender.
If using a regular blender you may have to do it in batches.
Optional: Garnish with either plain yogurt or heavy cream. Top with snipped chives or chopped parsley to taste.