Pour the oil into a medium preheated saucepan over medium-high heat and cook the ginger for 2 minutes. Add the leek and cook for 3 minutes or until wilted. Stir in the stock and dill and bring to a boil. Remove from the heat. Pour into a blender and puree until smooth - about 5 minutes. Add the cornstarch slurry, return to the heat, and stir until thickened - about 1 minute. To serve: Add salt and cayenne, and toss with your pasta-of-choice and enjoy.
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|Serving Size: 1 Serving (1109g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 15 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 3254.9mg||112 %|
|Potassium 638.5mg||17 %|
|Total Carbohydrate 64.9g||19 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 46.3g|
|Protein 21.2g||30 %|
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Calories per serving: 349
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