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BROWNED BUTTER SCALLOP AND ARTICHOKE PASTA

½ tsp orange zest ¼ tsp ground black pepper DIRECTIONS 1. Boil carrots until tender. Drain. 2. Melt butter in a medium pan. Add onion and chicken soup base. Sauté until onion is tender, but not brown. 3. Combine carrots, onion mixture, Ensure®, water, ginger root, coriander, orange zest, and pepper in a blender. Blend until smooth. 4.

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