1. Using a food processor, chop all vegetables into small pieces. 2. Melt butter in a large stockpot. 3. Add curry powder, stir to combine. 4. Add chopped veggies to stock pot, stirring to coat. 5. Cook for 30 min, stirring often to prevent burning or sticking. 6. Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute. 7. Strain the broth through a sieve set over a large heatproof bowl. 8. Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices. 9. Discard the veggies. 10. The broth may be refrigerated for up to a week, or frozen for up to a month. ---------------------------------------------------------------------------
Nutrition
Ingredients
