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Carrot Ginger Soup
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- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 in. fresh ginger, peeled and sliced
- 1 oz extra virgin olive oil
- 20 oz carrots, cut into pieces (2 in.)
- 28 oz water
heaping tbsp homemade vegetable stock base
or 1 heaping tbsp vegetable stock paste
- 1 oz coconut oil
- pumpkin seeds, to garnish
- per 1 portion
- 529.3 kJ / 126.5 kcal
- 1 g
- 10 g
- 9.8 g
- Saturated fat
- 4.8 g
- 3 g
- 72.3 mg
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