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Carrot Ginger SoupRachael Ray November-December 2005 
In a medium saucepan, combine the carrots, stock and peeled grated ginger. Simmer until the carrots are tender, about 20 minutes. Puree and serve, adding salt to taste. TOP THIS 1. Chopped fresh herbs, such as chives 2. A dollop of plain yogurt or sour cream 3. A squeeze of fresh lemon or lime juice |
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