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   Ingredients :
2 lb 4 oz (1 k) carrots, peeled and sliced
2 tablespoons butter
1 onion, finely chopped
1 cup dry white wine
Monosodium Glutamate
˝ teaspoon curry powder
Parsley, finely chopped


Sauté onion in butter until tender, not golden. Add wine and carrots. Add water to cover carrots and season with salt, pepper and monosodium glutamate. Cook for 15 to 20 minutes, approximately.

Transfer to blender and add curry powder. Blend until soft and creamy.

Heat before serving and sprinkle with parsley.
        4 – 6 servings
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