Recipe - Ginger Carrot Soup 2

7 One fourth cup Chicken stock
1 cup Leeks, white part only,
Sliced
1 1" piece ginger, grated
3 Cloves garlic, minced
1 cup White wine
1 One half pound Carrots, peeled and cut into
1 inch pieces
2 tablespoon Fresh lemon juice
One half teaspoon Curry powder
Salt and pepper to taste

In a large pot, heat One fourth cup chicken stock. Add leeks, ginger and garlic;
cook until tender. Add remaining stock, wine and carrots. Bring to a boil,
reduce heat and simmer uncovered until carrots are tender, about 40
minutes. Puree batches in blender. Season with lemon juice, curry, salt and
pepper. Serve hot or cold.
Posted to MMRecipes Digest V3 #295

Date: Sun, 27 Oct 1996 16:12:08 0600

From: jessann doe jessann@texas.net