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Cream of Carrot Soup

Prep time: 5 minutes   Cook time: 30 minutes
Yields 4 cups - double recipe if desired.  Can prepare several days ahead.
​
  • 2 c. carrots, peeled & cut in large chunks
  • 2 c. vegetable or chicken broth 
  • 1/2 tsp. fresh thyme (or 1/3 tsp. dried)
  • 2 garlic cloves, minced
  • 2 c. unsweetened cow's milk, almond milk, or milk of your choice 
  • 1 Tab. unbleached white or almond flour
  • 1 tsp. freshly minced ginger
  • Dash of ground nutmeg
  • 1/2 tsp. salt 
  • Cayenne pepper to taste

Combine carrots, broth, thyme & garlic in large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 15 minutes. Place carrot mixture in blender; process until smooth.

Place milk in pan. Gradually add flour, stirring until blended. Add pureed carrots, ground nutmeg & ginger; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in salt and cayenne pepper to taste. 
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