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11Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. carrots (peeled and chopped)
- 1 butternut squash (small, about 2 cups)
- 2 1/2 cups low sodium vegetable broth
- 1/4 yellow onion (large)
- 1 cup almond milk
- 1 Tbsp. ground ginger (freshly)
- 2 cloves garlic (minced)
- 1/2 tsp. freshly ground pepper (lower for less spice)
- 1/8 tsp. nutmeg
- 1/8 tsp. turmeric
- Himalayan salt (A sprinkle of pink, if needed)
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Reviews(1)
Krys S. 6 years ago
Soup turned out pretty good but I felt something was missing. Next time I’ll experiment.