The key to this soup’s velvety texture is slowly cooking the onions and carrots over low heat before
pureeing them. Garnishing the soup with toasted almonds adds crunch, but you can omit them if you prefer. Read more of this post |
The key to this soup’s velvety texture is slowly cooking the onions and carrots over low heat before
pureeing them. Garnishing the soup with toasted almonds adds crunch, but you can omit them if you prefer. Read more of this post |
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