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Creamy Carrot Soup

Reviewed: Jul. 1, 2012
Absolutely delicious. I substituted the following: I used vegetable bouillon instead of chicken stock. For the 2 cups cream, I used 1/2 cup 1/2&1/2 + 1.5cups 2% milk. I also used double measurements of fresh rosemary and ginger. I think that makes a huge difference. It really was lovely. Also, I'm fairly new to cooking and found this really easy. Watch out for how long you puree - you do need to fill the blender to half-way and do it for quite a long time.
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