~ 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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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 172 (61%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 9.6mg||3 %|
|Sodium 692.1mg||24 %|
|Potassium 599.8mg||16 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.4g|
|Protein 9.9g||14 %|
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Calories per serving: 283
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