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IC-Friendly Recipe adapted from: allergyfreemenuplanners.comIngredients:1 onion, diced (if tolerated)1-2 tablespoons coconut oil or olive oil5 carrots, sliced1-2 medium beet, peeled and diced into small-medium chunks2 cloves garlic, minced1 1/2 -2 cups water or stock (without problem ingredients)1 teaspoon dried parsley1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon dried thyme1/2 teaspoon sea salt1/4 teaspoon black pepper (if tolerated)Directions:1. Sauté the onions in oil in a medium

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