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Carrot-fennel soup with grated coconut and almonds



200 ml Berief organic soy cooking cream

2 onion

250 g carrots

100 g fennel

2 tbsp coconut oil

2 tbsp cane sugar

1 tsp ginger 

100 ml white wine

250 ml carrot juice

400 ml vegetable stock

0.5 lemon

4 tbsp shredded coconut

4 tbsp Almonds

Salt, pepper

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