from the Best Summer Weekends Cookbook by Jane Rodmell

makes about 8 servings

3 tbsp. butter

1 large onion, chopped

2 cloves garlic, minced

2 lb. carrots, peeled and chopped

2 tbsp. fresh ginger, grated

1 tsp. curry powder

6 cups chicken broth

salt and pepper

lemon or lime juice to taste

Heat butter, add onion and garlic. Cook until soft and lightly golden, about 10 minutes.  Add carrots, ginger and curry powder.  Toss over heat for a few minutes.  Add stock and seasoning and bring to a boil.  Lower heat, cover and simmer until carrots are very tender.  Puree soup. Add lemon or lime juice before serving.

Serve hot or chilled.

Optional: finish with a dollop of creme fraiche or sour cream

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