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Creamy Carrot Soup with Pomegranate Seeds
Ingredients
  • ¼ cup cashews
  • 1 medium onion, cut into ½-inch dice (2 cups)
  • 1½ pounds carrots, cut into ½-inch dice (3½ cups)
  • 1 red bell pepper, peeled and cut into ½-inch dice (1 cup)
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 large fresh sage leaf
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Sea salt and freshly ground black pepper or cayenne pepper, to taste
  • ½ cup fresh pomegranate seeds
  • 2 tablespoons finely chopped fresh parsley
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