2 L chicken broth or stock 8 cup
250 ml leek, sliced 1 cup
ginger, grated
3 garlic cloves, minced
250 ml dry white wine 1 cup
750 g carrots, sliced 1 1/2 cup
2 ml curry powder 1/2 tsp
25 ml fresh lemon juice 2 tbsp
In a large pot; combine all ingredients except wine and lemon juice. Bring to a boil; reduce heat and simmer uncovered until carrots are very tender about 40 minutes. Puree in batches in blender. Return pureed mixture to pot. Stir in white wine and lemon juice. Season with salt and pepper. May be served hot or cold.
Serves 6