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When it comes to cooking with carrots, we’re most likely to grate them over salads or serve them steamed as a side dish. But San Francisco-based health coach Susan Whang of Peas & Love has given us new reason to make them the main affair. Whang finishes this light and fragrant carrot-ginger springtime soup with umami-rich miso paste and coconut oil, which enhances the root vegetable’s inherent sweetness and helps decrease your craving for something sugary post-meal.
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