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• Dissolve salt in cold water
• Peel and chop potatoes and carrots and place in salted water
• Heat a large soup/stock pot and add olive oil
• Saute onion until just beginning to brown
• Drain potatoes & carrots and add with garlic and ginger
• Stir and saute for a few minutes
• Add vegetable broth and cook until vegetables are very tender
• Cool slightly and puree lightly in food processor or blender
• Return to pot and heat to serving temperature
• Use additional broth to thin to desired consistency
  
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