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Last Fall, I stumbled upon a recipe for a roasted carrot soup on the Washington Post that sounded delicious. I love soup and this recipe sounded interesting. It was from Aran Goyoaga’s soon to be published cookbook Cannelle et Vanille and I was immediately intrigued. The soup was terrible. It was likely an error on my part. It was my first attempt at a dairy free soup where the dairy is replaced by cashews. Whatever it was, it was disgusting. […]