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 |