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Curried Carrot Soup

Reviewed: Nov. 13, 2009
I used 2 cans of veg broth and 1 can of chicken broth, plus some water. After pureeing, I added about 1/2 cup of cream (it was leftover). To serve, I diced some raw carrots, put in the bowl, and then ladled soup over it. I topped it off with a little fresh grated parmesan cheese. Simply delicious.
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