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Cream of Carrot & Ginger Soup

on May 3, 2012

OK, so it’s not really ‘cream’…but ‘Milk of Carrot & Ginger’ sounded funny.  🙂

In a pot, steam six cups of carrots (roughly chopped) in about two cups of water…

Once the carrots are tender… add two cups of cooked chick peas (any white bean would work too!), three cloves of garlic and one tablespoon of freshly grated ginger.

Turn the heat down to low and let this simmer for about five minutes.

Add in four cups of almond milk… or the milk of your choice.

Add a good pinch of S&P… and perhaps a little more freshly grated ginger – if you like it spicey!

Process all of this together with a hand blender and enjoy!

Happy, healthy eating y’all!


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