INGREDIENTS:6 carrots, peeled and cut into 1 inch chunks 1 onion, cut into 1 inch chunks 1 jalapeño, seared, cleaned of seeds and skin 1 Tbsp. fresh ginger, grated 3 quarts chicken or vegetable stock 1 potato, peeled and cut into 1 inch pieces 3 cups soy molik 1 Tbsp. mild soy sauce 2 Tbsp. butter 4 Tbsp. olive oil DIRECTIONS:Heat a 4-qt. saucepan. Saute onion and carrot. Add jalapeño, ginger and stock. Simmer until almost cooked and add potato, continuing to cook until vegetables are cooked ...
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