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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 onion (large, peeled and roughly chopped)
- 2 garlic cloves (peeled and roughly chopped)
- 20 large carrots (peeled and roughly sliced, or, use 2 1/2 pounds of store-bought, already-peeled “baby” carrots, which will require no slicing)
- 1 tsp. kosher salt (or more, to taste)
- 6 cups unsalted chicken stock
- zest
- juice
- 1 Tbsp. ginger (freshly grated)
- 1/2 cup heavy cream
- 1 pinch orange zest (and freshly-minced parsley for each serving, optional)
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