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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
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