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- Roasted Carrot and Sage Soup with Garlic Pittas
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Search results for 650 g of carrots, peeled and cut into 2cm chunks
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Search results for 2 tbsp of olive oil (or swap half for soft butter for the breads)
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Search results for 8 large sage leaves
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Search results for 50 ml of double cream
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Search results for 6 white or wholemeal pitta breads
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Ingredients
- 650 g of carrots, peeled and cut into 2cm chunks
- 6 garlic cloves, unpeeled
- 2 tbsp of olive oil (or swap half for soft butter for the breads)
- 2 onions, unpeeled and halved through their equator
- 8 large sage leaves
- 1 vegetable or chicken stock cube
- 2 tsp of flat-leaf parsley
- 50 ml of double cream
- 6 white or wholemeal pitta breads