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Ingredients
  • 1 ⁄4 cup olive oil
  • 2 medium yellow onions, chopped
  • 2 large russet potatoes, peeled and chopped
  • 3 lbs carrots or 15 medium carrots, scrubbed, tops cut off, and chopped
  • 1 to 2 small garlic clove, pressed
  • 1 ⁄2 teaspoon dried thyme
  • 1 ⁄2 teaspoon dried marjoram
  • 4 to 6 cups water or 4 to 6 cups chicken broth, as needed
  • 2 tablespoons honey
  • 1 ⁄2-1 teaspoon nutmeg, freshly grated
  • sea salt, to taste
  • fresh ground black pepper, to taste
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