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Ingredients
1 | pound | (454 g) carrots chopped |
2 | medium | onions peeled, sliced |
1 | -inch-(2.5 cm) cube of fresh ginger root or 1 1/2 teaspoons Ginger Paste, (See Recipe) | |
2 | Tablespoons | (30 g) coconut oil |
4 | cups | (960 ml) vegetable broth |
3 | oranges peeled, halved | |
1⁄4 | inch | (0.6 cm) piece orange peel |
Salt and pepper to taste |
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