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Cream of Carrot Soup
- 2 tbsp (25 mL) vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 bay leaf
- 5 large carrots (about 11.2 lbs/750 g), peeled and chopped
- 3 cups (750 mL) Basic Chicken Stock
- ½ cup (125 mL) fortified soy milk or 2% lactose-free milk
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) ground nutmeg
- ¼ tsp (1 mL) freshly ground black pepper
Directions:View on Cookstr
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