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Roasted Carrot-Ginger Soup with Turmeric and Crispy Leeks
FEED ME PHOEBE9Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. carrots (skin-on, halved)
- olive oil
- sea salt
- 2 leeks (large, white and light green parts only, rinsed, halved and thinly sliced 1/4-inch thick)
- 2 Tbsp. ghee (or coconut oil)
- 2 Tbsp. fresh ginger (chopped)
- 1 tsp. ground turmeric
- 1 lb. russet potato (1 medium, peeled and cut into 1-inch cubes)
- 27 oz. full fat coconut milk
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