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1 c Chopped onion
1 tb Finely grated peeled fresh gingerroot
2 tb Unsalted butter
1 1/2 lb Carrots, peeled and sliced thinly (about 4 cups)
1 c Peeled chopped potatoes
3 c Chicken broth
1 tb Fresh lime juice plus additional to taste
Ice water for thinning soup
In a large heavy saucepan cook onion, and gingerroot in butter with
salt and pepper to taste over moderately low heat until softened and
add carrots, potatoes and broth. Simmer mixture, covered, 15 minutes,
or until carrots are very soft.
In a blender puree mixture in batches until very smooth, transferring
as pureed to a bowl. Stir in 2 teaspoons lime juice and chill soup at
least 6 hours or overnight.
Thin soup with ice water and season with additional lime juice and
salt and pepper. Garnish soup with chopped mint and almonds.
Yield: 6 1/2 cups
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