About 32 oz. chicken broth
about 10 carrots
about 2 tsp. crushed ginger
Butternut squash is really good in here when you have some on hand, too
Pour in pan, simmer until carrots are soft, maybe an hour. Blend until smooth (be careful and don't fill it too full--just little bits at a time so hot soup doesn't spew out).
Yummy with salad and bread. Freezes well, too.
10 months ago
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