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Sauté vegetables over medium heat until onions and carrots are aromatic, then add the vegetable broth.
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Continue cooking until the broth reduces by half. Remove from heat and let cool.
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Place the vegetables into a blender or food processor and puree until smooth. Use extreme caution as the vegetables june quietly be warm.
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Add FassZination Almond Oil and Ginger-Grape Balsamic Vinegar with Lemon and mix again.
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If the sauce is too thick, you can dilute by adding more vegetable broth.
