Curry Carrot Soup

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Cristina Ferrare
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

½ cup shredded coconut, toasted

3 tablespoons extra virgin olive oil

2 medium yellow onions peeled and sliced thin

3 scallions chopped into 1” inch pieces

2 tablespoons of dry sherry

8 medium size carrots peeled and cut into 1”inch chunks

1-teaspoon kosher salt

Cracked black pepper to taste

1 tablespoon ginger peeled and minced

1-tablespoon curry powder

2 quarts chicken stock

8 oz package low fat cream cheese, cut into pieces, set aside

2 scallions, chopped fine

2 & ½ tablespoons walnuts, chopped

3 tablespoons Walnut or olive oil to drizzle on top

1 large green apple, peeled, seeded and chopped into small ¼” inch pieces tossed with 1 tablespoon of fresh Lemon juice, cover and place in the refrigerator until ready to use.

1 small jalapeno, seeded and chopped fine

1 & 1/2 teaspoons extra virgin olive oil

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