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   Ingredients :
6 tablespoons unsalted butter
1 large yellow onion, chopped
3 garlic cloves, minced
7 cups chicken broth
1 cup dry white wine
1 ½ lbs. (700 g) carrots, peeled and coarsely cut
2 tablespoons fresh lemon juice
Pinch of curry powder


Melt butter in large pan over medium heat. Add onion, ginger and garlic.

Sauté for 15 -20 minutes.

Add broth, wine and carrots.

Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.

Purée soup in a blender. Season with lemon juice and curry powder, add salt and pepper to taste.

Before serving sprinkle with parsley. May be served hot or cold.

Sent by Patricia P. Risso
        8 servings
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