This lovely, bright soup makes perfect use of the first sweet carrots that come out of the ground. I like it prepared as a creamy soup, but it is a bit easier and just as delicious to serve the soup somewhat chunky. Simply omit the puréeing step.

Melt the butter in a large pot over medium-thigh heat. Add the onions and cook for 5 minutes, or until soft. Add the carrots and wine or apple juice and cook for 3 minutes. Add the broth, ginger, and curry powder and bring to a boil.

Reduce the heat to low, cover, and simmer for 40 minutes, or until the carrots are very tender.

Remove from the heat. Working in batches, pour the soup into a food processor or blender. Process until smooth. Transfer to a soup tureen or large bowl. Stir in the honey, and salt and pepper to taste.

While the soup is cooking, in a small bowl, blend the wasabi powder with the sour cream or yogurt. Stir in the green onions.

Ladle the soup into bowls and top with a generous spoonful of the wasabi cream. Swirl the cream into the soup.

Kitchen Tip
For an elegant touch, spoon the wasabi cream into a small pastry bag and pipe the cream onto the soup. Use a wooden pick to create a decorative design.