Carrot-Ginger Soup
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INGREDIENTS
INSTRUCTIONS
SERVES 2 DAIRY-FREE Grate ginger and squeeze through a fine-meshed sieve to extract juice. Discard pulp. Combine carrot juice, avocado, cilantro and ginger juice in a blender and process until smooth. Add Braggs or sea salt to taste. Pour into serving bowls and garnish with sprigs of fresh cilantro. PER SERVING: 286 CAL.; 5G PROT.; 15G TOTAL FAT (3G SAT. FAT); 36G CARB.; 0MG CHOL.; 100MG SOD.; 7G FIBER By Kathleen
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (40g) | ||
| Recipe Makes: 2 servings | ||
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| Calories: 9 | ||
| Calories from Fat: 2 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 18.4mg | 1 % | |
| Potassium 208.4mg | 5 % | |
| Total Carbohydrate 1.5g | 0 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 0.3g | ||
| Protein 0.9g | 1 % | |
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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. |
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Calories per serving: 9
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