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Carrot and Ginger Soup

6 Carrots; peeled and chopped
2 Sticks celery; chopped
1 sm Onion; sliced
1/4 c Crystallized ginger; chopped
1/4 c White rice
7 c Rich chicken stock
Salt and pepper to taste
1/2 c Cream


Place carrots, celery, onion, ginger, rice and stock in a large pot and bring to the boil. Reduce heat to a simmer, cover and cook until the carrots are tender.

Puree the soup in a blender or food processor in small batches. Return to the pot and adjust seasoning. Add cream and heat through but do not boil.




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