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Roasted Carrot Red Curry Soup

2 faves
Nutrition per serving    (USDA % daily values)
CAL
860
FAT
209%
CHOL
86%
SOD
37%

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Ingredients for 4 servings

1 pound carrots, peeled and cut into 1-inch pieces

2 small red onions, quartered

2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon sugar

1 inch ginger, peeled and roughly chopped

1-2 teaspoons Thai red curry paste

2 cups chicken or veggie stock

One 15-ounce can coconut milk ( full fat)

1/2 lime

Cilantro (optional)

Toasted coconut flakes (optional)

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