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Cream of carrots and ginger


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1 leek
4 carrots
2 tablespoons extra virgin olive oil
a piece of ginger (about 2 cm)
water to taste
parsley (for garnish)


Wash and roughly chop the vegetables.
Peel the ginger and cut into cubes.
Place vegetables and ginger in a saucepan and cover the water, bring to a boil.
Cook over medium heat for about 20 minutes, adding a little more salt.
Blend and serve garnished with parsley.

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Thanks to Associazione di Laboratorio di Cucina Naturale

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