Cooking Instructions
- 1
Heat up butter and olive oil in a large stock over medium-low heat. Add onion and sauté for 5 minutes.
- 2
Add garlic and cook for a minute. Add ginger and curry and cook for 2 minutes.
- 3
Add wine, stock or water and cook for 1 minute, stirring occasionally. Add carrots and stock. Bring to a boil and simmer for 30 minutes.
- 4
When carrots begin to soften, add garbanzo beans and continue simmering for 15 minutes. Remove from heat.
- 5
Purée the soup with an immersion blender adding water if necessary. Season with salt and pepper to taste. Drop a dollop of yogurt or sour cream if desired.
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