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Ingredientes
- Carrot Cashew Ginger Soup (serves 4, adapted from The New Moosewood Cookbook)
- 2 lb. carrots, peeled and cut into 1 inch pieces
- 4 cups water
- 1-1/2 cups chopped onion
- 2 cloves garlic, minced
- 2 Tablespoons freshly grated ginger
- 1-1/2 teaspoons salt
- 1/4 teaspoon cumin
- 1/4 teaspoon ground fennel
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 3-4 Tablespoons fresh lemon juice
- 3/4 cup toasted cashews
- Puree cooked carrots in their liquid with onion mixture and cashews.
- Calories 267.1
- Total Fat 12.6 g
- Saturated Fat 2.5 g
- Total Carbohydrate 36.2 g
- Dietary Fiber 8.2 g
- Sugars 11.6 g
- Protein 6.9 g
View Full Recipe at Branny Boils Over
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2175g | |
| Calories 1137 | |
| Calories from Fat 447 | 39% |
| Total Fat 53.18g | 66% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 0.07g | |
| Cholesterol 0mg | 0% |
| Sodium 4860mg | 203% |
| Potassium 3660mg | 105% |
| Total Carbs 155.53g | 41% |
| Dietary Fiber 30.8g | 103% |
| Sugars 65.72g | 44% |
| Protein 28.65g | 46% |
