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This creamy and healthy curried carrot soup is the perfect balance of sweet, savory, and spiced. It's vegan, low in calories, but not lacking in any depth of flavor. Perfect for lunch or a light dinner!

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Nutritional facts

Protein

7g

Carbs

22g

Calories

560

Fat

50g

Ingredients

Curry Powder, Butter, Carrots, Vegetable Base, Honey, Onion, Kosher Salt, Coconut Milk, Ginger

Reviews

4.3

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Based on 621 reviews

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Anna Torres · 12/03/24

More Stacy Bareng’s delicious meals

About Stacy Bareng

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Chef Stacy Bareng takes people on a culinary exploration through extraordinary cuisine. Hailing from a Filipino immigrant family, Bareng's passion for food was ignited by helping her grandma and mother grow organic vegetables, raise livestock, and cook authentic farm-to-table Filipino cuisine.
After graduating from Le Cordon Bleu with a specialization in French, Italian, and Mediterranean cuisine, Bareng worked her way up in hotel kitchens honing her skills. At ever-popular The Tasting Kitchen, she worked directly with James Beard-nominated Casey Lane as a sous chef, mastering whole animal butchery and pasta making while learning to channel her creative process. After pursuing side projects, Bareng became chef de cuisine for Viale dei Romani, a coastal Italian restaurant named "one of the biggest openings of 2018" nationally by Food & Wine Magazine while under her supervision. She then returned to San Luis Obispo as executive chef at Cass House Grill, a true farm-to-table restaurant under consultant/mentor, Julie Simon. Needing a return to Los Angeles, Bareng worked along two-Michelin-starred chef Josiah Citrin to relaunch Melisse before the pandemic started. Bareng enjoys applying all her technique and experience to the cuisine of her childhood, so expect Filipino comfort food such as lumpias, pancit, and adobo with a Californian-Angeleno flair.

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