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Gingered Carrot Soup with Crème Fraîche
Ingredients
  • 2 tablespoons unsalted butter
  • ¼ cup extra-virgin olive oil
  • 1 ½ pounds large carrots, peeled and thinly sliced
  • 1 large onion, very thinly sliced
  • 2 tablespoons finely grated fresh ginger
  • 4 ½ cups vegetable stock
  • ¼ teaspoon freshly grated nutmeg
  • Salt and freshly ground pepper
  • ¼ cup crème fraîche or sour cream
  • 2 tablespoons coarsely chopped cilantro
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