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Carrot and Ginger Soup

Serves 6
  • 6 T unsalted butter
  • 1 large yellow onion, chopped
  • 1/4 C finely chopped ginger root
  • 3 cloves garlic, minced
  • 7 C chicken stock
  • 1 C dry white wine
  • 1 1/2 lbs. carrots, peeled and cut into 1/2-inch pieces
  • 2 T fresh lemon juice
  • pinch curry powder
  • salt and black pepper to taste
  • snipped fresh chives or fresh parsely for garnish

  1. Melt the butter in a large stock pot over medium heat/ Add the onion, ginger, and garlic and saute for 15 to 20 minutes.
  2. Add the stock, wine, and carrots. Heat to boiling. Reduce heat heat and simmer uncovered over medium heat until carrots are very tender, about 45 minutes.
  3. Puree the soup in a blender or food processor fitted witht the metal blade. Season with lemon juice, curry powder, salt, and pepper. Sprinkle with chives or parsely. Serve hot or chilled.

 

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