Carrot Soup With Tangled Collard Greens In Coconut Butter And Dukkah

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Lottie Doof


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1-2 tablespoons olive oil

1 onion, thinly sliced

1 1/4 pounds carrots, scrubbed and thinly sliced

2 tablespoons peeled and slivered fresh ginger

1 teaspoon ground cumin

Sea salt

Several smallish collard leaves

coconut butter

squeeze of lime juice

Dukkah for serving

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