Chop vegetables and ginger, and simmer with spices in water (for thicker soup, use 1/2 quart of water) until soft. Puree in blender.
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|Serving Size: 1 Serving (1956g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 5 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 133423mg||4601 %|
|Potassium 5553.5mg||146 %|
|Total Carbohydrate 73.5g||22 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 70.3g|
|Protein 90.3g||129 %|
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Calories per serving: 653
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