Chilled Carrot Ginger Soup

• 14 cup olive oil
• 2 cups chopped onions
• 2 teaspoons minced garlic (3 large cloves)
• 2 tablespoons minced fresh gingerroot
• 2 lbs carrots, peeled and sliced thin
• 1 12 teaspoons curry powder (to taste)
• 12 teaspoon fresh ground black pepper
• 2 teaspoons coarse salt
• 8 cups chicken stock (5 141/2 0z.fat free cans)
• 14 cup chopped fresh chives

1. Heat the olive oil in a large heavy saucepan.
2. Saute the onions over low heat for about 10 minutes.
3. Add the garlic, ginger, carrots, curry powder, pepper, and salt.
4. Stir to mix.
5. Add the chicken stock, bring to a boil, and simmer, covered, for 30 minutes.
6. Remove from the heat and cool to room temperature before pureeing the soup in batches until smooth.
7. Chill for at least 6 hours.
8. Garnish with fresh chives.
9. Serves 8.
10. Good warm also.

olive oil, onions, garlic, fresh gingerroot, carrots, curry powder, ground black pepper, coarse salt, chicken stock, fresh chives

Taken from www.food.com/recipe/chilled-carrot-ginger-soup-249408 (may not work)