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Curried Carrot Soup

Reviewed: Oct. 10, 2010
I roasted the diced carrots at 420 for 40 minutes (brushed with a little olive oil), added garlic, and used 1 tsp Indian/Madras curry ("dryer," less sweet, more cumin), and 2 tsp sweet curry (more cinnamon, nutmeg, clove and cardamom). Added 1 tsp fresh grated ginger. used half vegetable half chicken stock, and a little cream right before serving. Wow!
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