Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): tell us
Ingredients
Preparation
~ 6 large servings Melt margarine in large pot and cook onions, ginger & garlic for 15 - 20 minutes Add stock, wine & carrots & heat to boiling, then simmer on med. for 45 minutes Puree soup & season with salt, pepper, curry powder & lemon juice Serve hot or chilled Posted to JEWISH-FOOD digest by Leatrice Spevack on Oct 16, 1998, converted by MM_Buster v2.0l.
