1. Heat the oil, add the, onion and saute gently, then add the garlic, carrot parsnips and ginger, and continue cooking until tender. 2. Add the stock, bring to the boil, simmer for 30 minutes or until the vegetables are tender. 3. Add the peanut butter and tamari and season to taste. Allow to cool slightly before pur?eing in a food processor or blender. Serve garnished with a swirl of sour cream.
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|Serving Size: 1 Serving (648g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 106 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 4.9mg||2 %|
|Sodium 269.5mg||9 %|
|Potassium 2102.7mg||55 %|
|Total Carbohydrate 99.6g||29 %|
|Dietary Fiber 25.9g||103 %|
|Sugars, other 73.7g|
|Protein 9g||13 %|
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Calories per serving: 513
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