Melt butter in pot, add carrot, onion, and garlic and sauté. Add flour to make a roux. Cook roux for 5-10 minutes. Add chicken stock slowly while whisking to incorporate roux. Add curry, thyme, and apples. Simmer for about 45 minutes. Season to taste with salt and pepper. Serve over cooked white rice.
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|Serving Size: 1 Serving (1384g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 527 (56%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 150.9mg||46 %|
|Sodium 1910.2mg||66 %|
|Potassium 2035.3mg||54 %|
|Total Carbohydrate 78.3g||23 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 68.7g|
|Protein 29.2g||42 %|
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Calories per serving: 946
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