Roasted Carrot and Apple Soup – St. Supéry Estate Vineyards & Winery

Ingredients

• 3 granny smith apples, peeled, cored, and cut into chunks
• 3 large carrots, peeled and cut into chunks
• 1 small white onion, thinly sliced
• 2 tsp freshly grated ginger
• 6 Tbsp butter, divided
• ½ cup dry white wine
• Juice of half a lemon
• Juice of half an orange
• 2 tsp curry powder
• 2 tsp garam masala
• 1 tsp coriander
• Salt to taste
• Pinch of cayenne if desired
• 4 cups chicken or vegetable stock
• ½ cup coconut