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Carrot Ginger Soup

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

6 tablespoons (84 g) unsalted butter

1 large yellow onion, chopped

1/4 cup peeled grated fresh ginger

3 cloves garlic, minced

7 cups (1.6 liters) vegetable stock or chicken stock

1 cup (240 ml) dry white wine

1-1/2 pounds (680 g) very fresh carrots, peeled and cut into 1/2-inch pieces

2 tablespoons fresh lemon juice

1/4 teaspoon curry powder

salt to taste

fresh ground black pepper to taste

plain yogurt or heavy cream

snipped chives

chopped parsley

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