Try this Carrot Cumin Soup recipe, or contribute your own.
Suggest a better descriptionSweat chopped onions in avocado oil until translucent. Add cumin powder and mix thoroughly. Add chopped and peeled carrots and sauté for one minute on medium high heat. Add chicken stock (low sodium) and let simmer for 15 minutes or until you can insert fork to carrot.
Place 4 cups of soup mixture into a blender and blend on high for 1 minute.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 156 | ||
Calories from Fat: 45 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 422.9mg | 15 % | |
Potassium 644.3mg | 17 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 17.4g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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