Carrot Ginger Soup

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Elizabeth Minchilli in Rome


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1 kilo/2 pound of carrots

4 tablespoons olive oil

1 small onion

1 large chunk of ginger (about a inch long piece)

3 cups light broth

2 cups water


1 cup fresh orange juice

1/4 cup fresh lemon juice

orange and lemon peel, grated

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