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Carrot and Ginger Soup Recipe

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This recipe for Carrot and Ginger Soup, by , is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy von Stempa

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons (3/4 stick) butter
1 large onion, chopped
1/4 cup finely chopped fresh ginger root
3 cloves garlic, minced
7 cups chicken stock (from a box)
1 cup dry white wine
1 1/2 pounds carrots, peeled and cut into 1/2 inch pieces
1 tablespoon fresh lemon juice
Pinch curry powder
Salt and freshly ground pepper, to taste
Snipped fresh chives or chopped fresh parsley for garnish

Directions:
Directions:
Melt butter; add onion, ginger, and garlic and sauté for 15-20 minutes. Add stock, wine, and carrots. Heat to boiling. Reduce heat and simmer, uncovered, until carrots are very tender, about 45 minutes. Purée soup in blender or food processor. Season with lemon juice, curry powder, salt and pepper to taste. Garnish with chives or parsley, if desired Serve hot or chilled.

 

 

 

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