Gather all ingredients.

Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; sauté until softened, 15 to 20 minutes.

Add broth, carrots, and wine; bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 40 minutes.

Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder.

Serve in large mugs with chives and fresh black pepper.