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Ginger-Packed Carrot Soup

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Ingredients

4 strips wakame seaweed, such as Eden brand

6 cups cold water

1/2 cup lightly packed bonito flakes, such as Eden brand

1 tablespoon extra-virgin olive oil

1 small yellow onion, chopped (about 1 cup)

1 3-inch piece peeled ginger root, finely chopped or grated (about 2 tablespoons)

1 pound carrots, trimmed and coarsely grated

1 to 2 teaspoon unseasoned rice vinegar (may substitute white vinegar)

Sea salt

1/4 cup roasted pumpkin seeds, or raw unsalted pumpkin seeds, toasted (see NOTE)

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