How to make it

  • Sauté vegetables in butter. Add curry and ginger, sauté 1 minute more. Add broth, bring to a boil. Reduce heat and simmer until vegetables are tender about 20 min. Cool slightly and then puree in food processor in small batches. Season with salt and pepper.
  • Garnish with a 3 Tbsp. mango chutney on the side.

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