| 12 | 77 | 207 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 17 min | 1 h | 6 |
| 3 tbsp | Butter, grass fed, unsalted |
| 3 tbsp | Olive Oil, Extra Virgin |
| 1 cup | Sweet onion (chopped) |
| 2 tbsp minced | Ginger root (peeled fresh) |
| 2 clove(s) | Garlic (finely minced) |
| 7 cup | Chicken broth (stock), low sodium (or vegetable) |
| 4 cup chopped | Carrots ((1 1/2 pounds)) |
| 1 cup | White wine, dry |
| 2 tsp | Lime juice (fresh) (fresh) |
| 1/4 tsp | Curry powder |
| 1/4 tsp | Black pepper (freshly ground) |
| 2 tbsp | Cilantro (coriander) (chopped fresh) |
Make this a vegetarian option by using vegetable broth instead of chicken broth and vegan by using olive oil in place of butter.
| Vegetables | 1.7 |