INGREDIENTS
1 serving
carrot
1 serving
wine
2 Tbsps
olive oil
1 large
white onion
4
garlic cloves
1 tbsp
ginger
2 tsp
curry powder
1 1/2 lb
carrots
7 cups
chicken stock
1 tsp
sugar
1 serving
salt
1 serving
pepper
1 leaves
flat leaf parsley leaves
1 serving
plain yogurt
1 can
half n half
2
my favorite kitchen tool ever: the immersion blender