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Ingredients
  • 240 g (2 medium) carrots, halved
  • ¼ medium onion, chopped
  • 2 small garlic cloves, peeled
  • 30 ml (1  ½ Tablespoons) extra virgin olive oil, optional
  • ½ teaspoon salt, optional
  • ⅛ teaspoon ground white pepper
  • 1 Tablespoon fresh ginger
  • 70 g light silken tofu
  • 500 ml (2 cups) low sodium vegetable broth, stock
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