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Carrot Soup

1 lb Carrots; sliced, (food processor)
1 md Onion; chopped
1 1/2 ts Ground cumin
1 ts Ground ginger
2 tb Vegetable oil; or olive oil
13 1/2 oz Chicken broth; canned
2 c Water
Salt to taste
Optional garnish: green onions - sliced

In large saucepan, saute sliced carrots, chopped onion, cumin, and ginger in oil 20 minutes. Add chicken broth and 2 cups water to saucepan. Increase heat to high and bring to a boil. Cover and simmer 15-20 minutes until vegetables are tender. Remove saucepan from heat and let cool slightly, about 10 minutes.

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