By Barbara Kafka
This excellent soup is one of those recipes adapted by the British from Indian food during their stay under the Raj. As with most things British, it is only very mildly spicy.
In a blender, purée the garlic, ginger, and ¼ cup (65 ml) water.
In a medium saucepan, melt the butter over medium heat. Stir in the onion and cook for 5 minutes, or until translucent. Stir in the