{"id":11251,"date":"2010-03-06T11:46:40","date_gmt":"2010-03-06T16:46:40","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11251"},"modified":"2010-03-06T11:46:40","modified_gmt":"2010-03-06T16:46:40","slug":"ginger-carrot-potage%e7%94%9f%e5%a7%9c%e9%a2%a8%e5%91%b3%e3%81%ab%e3%82%93%e3%81%98%e3%82%93%e3%83%9d%e3%82%bf%e3%83%bc%e3%82%b8%e3%83%a5","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11251&lang=en","title":{"rendered":"Ginger Carrot Potage
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Ginger Carrot Potage<\/strong>
\nLunch February 27, 2010<\/em><\/p>\n

Ginger definitely played a leading role in this soup, and not a hidden ingredient. I loved strong ginger flavor in this soup. It always amazes me how much amount of vegetable you can consume when you make soup out of it. Terry and I each probably ate a whole small carrot from this soup!<\/p>\n

Ginger Carrot Potage: olive oil, onion, celery, garlic, ginger, carrot, water, chicken base, salt, pepper<\/p>\n

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\u751f\u59dc\u98a8\u5473\u306b\u3093\u3058\u3093\u30dd\u30bf\u30fc\u30b8\u30e5<\/strong>
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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Ginger Carrot Potage Lunch February 27, 2010 Ginger definitely played a leading role in this soup, and not a hidden ingredient. I loved strong ginger flavor in this soup. It always amazes me how much amount of vegetable you can consume when you make soup out of it. Terry and I each probably ate a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-11251","post","type-post","status-publish","format-standard","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11251"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11251\/revisions"}],"predecessor-version":[{"id":11457,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11251\/revisions\/11457"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}