Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter over medium heat in pot. stir in carrots, leeks, ginger, garlic and curry powder. saute for about 5 minutes or until leeks soften slightly. pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender. puree in a blender or food processor. return to heat, add whipping cream, salt and pepper and simmer for 5 minutes. garnish with grated carrot. serves 4 to 6. the globe and mail -----

Target recipe: place the carrots in a heavy large saucepan and add cold water to cover. cook over medium high heat just until tender, about 15 minutes. drain and return to pan. mix the butter, curry powder, salt and pepper and add to the carrots. heat over very low heat, tossing to coat the carrots with the butter mixture. add the lemon juice and brown sugar. heat, tossing occasionally, until the carrots are glazed. sprinkle with chopped pecans. serve immediately.