Ginger Carrot Soup (2 PTS)

Recipe Ingredients

7 1/4 cups	1718ml	Chicken stock
1 cup	237ml	Leeks, white parts only - sliced
1		Ginger - grated
3		Garlic - minced
1 cup	237ml	Dry white wine
1 1/2 lbs	681g / 24oz	Carrots - peeled and cut in 1" pieces
2 tablespoons	30ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Curry powder
		Salt and pepper

Recipe Instructions

In large pot, heat 1/4 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.

May be served hot or cold.

Yield: 6-8 servings

Per serving: cals 115; carb 16g; protein 5g; chol 0mg; sodium 115mg;

fiber 4g; fat 1g (11% of cals from fat)

MC Formatted & WW Pointed by Mary [[email protected]]10/24/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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