Carrot And Ginger Soup

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2 1/2 c Carrots; (peeled & sliced
1/4 c Margarine
1 lg Onions; chopped
Salt and pepper to taste
2 tb Fresh Lemon Juice
4 c Chicken Stock
1 pn Curry powder
1/4 c Chopped; (or grated) fresh
3 Cloves minced garlic
1 c Dry white wine

Original recipe makes 6 servings



~ 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,

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Calories Per Serving: 283 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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