Roasted Carrot and Ginger Soup

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Leftovers never seem as appetizing as a freshly made dish. I love reviving my roasted carrots by turning it into a luscious soup. This silky, creamy and vibrantly colored soup only uses five ingredients, just blend and devour.

 

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Roasted Carrot and Ginger Soup

Ingredients

Units Scale
  • 1 lb roasted carrots
  • 1 cup vegetable stock
  • 1 cup unsweetened coconut milk
  • 1 1-inch thick knob of fresh ginger
  • 1 tbsp smoked sweet paprika
  • (salt and pepper to taste)

Instructions

Place all the ingredients and blend until pureed. Serve warm or cold.

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