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Kim Hopper: "It was delicious but I would recommend doubling t…" Read More
10Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 large carrots
- 3 Tbsp. extra virgin olive oil
- 3 cups bone broth (organic chicken, substitute vegetable broth for vegan)
- 1 piece ginger (1/2 inch long piece, peeled)
- 1 sprig thyme (or 1/4 tsp. dried)
- 1/2 tsp. dried chives (substitute 1/2 onion chopped)
- 1 stem celery (organic, chopped into 2-inch pieces)
- salt
- freshly ground pepper
- 1/4 tsp. ground cinnamon
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Reviews(1)
Kim Hopper a year ago
It was delicious but I would recommend doubling the broth amount because it was way too thick when made according to the recipe amount of broth. I added a can of light coconut milk and 2 cups of vegetable broth to the soup after it was puréed in a blender. I love the cinnamon and ginger which added a wonderful flavour to the soup.