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“There are many carrot soups posted but none exactly like this one. It's very easy and can be made vegetarian by substituting vegetable broth for the chicken broth. I've also substituted instant potato when I'm in a rush. One of my favourites.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium heat. Add onions, potato and carrots and stir 5 minutes until onions begin to soften.
  2. Add garlic and ginger and stir 2 minutes.
  3. Add broth, water and seasonings and bring to a boil. Reduce heat and simmer 30 minutes, until vegetables are very soft.
  4. Use a stick blender or transfer carefully to a food processor and puree. Return to pan and add milk.
  5. Season with salt if necessary.

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