Whole Health Wellness Blog | Acupuncture, Chiropractic, Massage, Nutrition | Denver, Colorado

2 medium onions, peeled and chopped

1 pound carrots

4 tablespoons butter

2 tsp curry pwd

1 ½ qts chicken stock

½ tsp freshly grated lemon rind

½ tsp grated ginger

Sea salt and pepper

Saute onions and carrots very gently in butter about 45 min or until tender.   Add curry powder and stir around until well amalgamated.  Add stock, bring to a boil and skim.  Add lemon rind and ginger.  Simmer, covered, about 15 minutes.  Puree soup with blender, season to taste.  Ladle into heated bowls.  

(from Nourishing Traditions  by Sally Fallon)