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Jan
24
GINGERED CARROT SOUP

4 cups julienned carrots

4 cups diced yellow onions

2 cups of water

2 tablespoons freshly grated ginger root

2 tablespoons honey

1 tablespoon ghee

Salt to taste

Boil carrots & onions in 4 cups of water with for about 3 minutes. Remove from heat and set aside. In a separate frying pan, heat ghee and add ginger and honey. Sauté for about 3 minutes. Add carrots & onions and continue cooking for another five minutes. Puree in blender until smooth. Garnish with a scoop of yogurt.


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