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~ 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
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