Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil — the technique is known as tarka in Indian cuisine — adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.
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Serving Size: 1 to 6 serving (315g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 124 | ||
Calories from Fat: 96 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.3mg | 0 % | |
Potassium 135.6mg | 4 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.6g | ||
Protein 1.1g | 2 % | |
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: 124
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