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Ingredients
  • 1 (2 lb) bag carrots
  • washed, peeled and cut into ½ to 1 in chunks
  • ½ yellow onion
  • sliced
  • 4 cloves garlic
  • peeled, but left whole
  • 2 tablespoons melted coconut oil
  • 4 cups vegetable broth
  • divided
  • 1 teaspoon ground ginger
  • 1 (13.5 oz) can Goya Coconut Milk
  • salt and pepper to taste
  • toasted cashews, cilantro, green onion, and cayenne
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