This is a really great recipe I got from my friend Maureen!  We usually have it at Thanksgiving, but I was craving it, and seeing as it's made from carrots and all, I thought it would be perfect for Easter.   

Carrot Soup

Saute in soup pot:

• 6 TBS unsalted butter
• 1 large onion chopped
• 1/4 cup ginger root
• 3 cloves garlic, minced

Add and cook until soft:

• 7 c. chicken broth
• 1 c. white wine
• 1 1/2 lb. carrots

Add:

• 2 TBS lemon juice
• salt & pepper
• fresh chives
• pinch of curry

Blend all ingredients in a blender until smooth. Reheat and serve!