1 large onion, chopped
6 T butter
1/4 cup fresh ginger
8 cups chicken stock
1 1/2 lbs carrots
2 T lemon juice
2 T curry
S&P
-Melt butter over medium heat
-Add onion, ginger and garlic and saute 15-20 minutes
-Add chicken stock and carrots heat to a boil
-Reduce heat and cook uncovered until carrots are tender
-Put in food processor and puree
-Add lemon juice, curry and S&P
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