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Ingredients
US|METRIC
4 SERVINGS
- 1 stalk lemongrass
- 16 oz. carrots (peeled and sliced, about 2 bunches)
- 14 oz. light coconut milk (reserve ¼ cup for garnish, optional)
- 1 garlic clove
- 2 Tbsp. extra virgin olive oil (plus more for drizzling)
- 2 Tbsp. sherry vinegar
- 1 tsp. red curry paste (or freshly minced ginger)
- 1/2 tsp. sea salt (more to taste)
- 1/2 cup water
- sea salt
- freshly ground black pepper
- hemp seeds (optional)
- pepitas (optional)
- microgreens (optional)
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