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Gingered Carrot Soup
Posted By elizabeth On August 15, 2010 @ 1:55 am In Easy Recipes,Rosh Hashana | No Comments
4 cups chicken broth (regular or pareve)
1 onion, chopped
6 to 8 carrots, peeled and cut into chunks
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
¼ teaspoon nutmeg
¼ teaspoon pepper
Place all ingredients in a medium-sized stock pot and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Purée with hand blender.
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