Japanese Potsticker Soup

By Sunset
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2 tablespoons extra-virgin olive oil

1 cup diced peeled carrots (about 2 medium)

Freshly ground black pepper

6 cups chicken broth

3 slices ginger (each 1/4 in. thick)

1 cup fresh or frozen peas

1 pound frozen chicken gyoza (see Notes)

2 tablespoons soy sauce

2 tablespoons chopped fresh flat-leaf parsley

4 ounces mung bean sprouts

4 thinly sliced green onions

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