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Carrot ginger Soup
1 large onion -- diced
4 cloves garlic -- (4 to 6) crushed
1/4 cup ginger root -- grated
1 pound carrots -- chopped (up to 2 lb)
1 lemon -- juiced
nonfat sour cream -- or yogurt
Saute the onion and ginger until translucent.
(add a bit of wine or stock if ginger sticks)
Add 1 and 1/2 to 2 pounds carrots, peeled and cut into 1" chunks. Add 8 cups
homemade nonfat chicken stock and 1 cup dry white wine. Simmer about 45 minutes
or until carrots are tender. Whiz up in blender until smooth. At the last
minute, add juice of one lemon. Garnish with any or all of the following: fresh
chives, parsley, a dollop of nonfat yogurt, a sprinke of curry.
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