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  • 8 carrots
  • 4 parsnips
  • 1 inch chunk of ginger
  • 1l boiling water or FODMAP-friendly vegetable stock
  • 4 tbsp coconut milk
  • 1 tbsp apple cider vinegar
  • 1 tsp turmeric
  • 1 tbsp paprika
  • Sea salt and cracked black pepper, to taste
  • Toppings of choice, such as pumpkin or sunflower seeds
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