Gingered Carrot Soufflé

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Once Upon A Chef
Nutrition per serving    (USDA % daily values)
CAL
384
FAT
66%
CHOL
108%
SOD
50%

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Ingredients for 6 servings

2 pounds carrots, peeled and cut into ½-inch pieces

½ cup (1 stick) unsalted butter, cut ½-inch pieces

1 teaspoon salt

Pinch cayenne pepper

4 tablespoons milk

¾ cup light brown sugar

⅓ cup plain bread crumbs

1 teaspoon baking powder

1¼ teaspoon finely grated fresh ginger

¾ teaspoon cinnamon

5 large eggs

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Chef: Allegra McEvedy