Carrot, ginger, garlic and coriander soup from Cooking with Quinoa: The Supergrain by Rena Patten

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Notes about this recipe

  • fairyduff on February 20, 2022

    Really good, and made from budget ingredients. Quinoa will now be my 'thickening' grain for soups from now on. It produced a plentiful quantity for Sunday dinner and then leftovers for work lunches this week. A few in my family don't care for ginger so I used half quantity. No fresh coriander available this time, but still a good result.

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