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Ingredients Edit

Directions Edit

  1. Sauté caraway seeds in canola oil.
  2. Then, combine all ingredients in a soup pot.
  3. Bring to a boil, then lower heat and simmer 2 – 3 hours, stirring occasionally.
  4. Purée one-third of the soup in food processor; return puree to the pot and mix thoroughly.
  5. Serve hot or cold with a dollop of tofu sour cream.
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