Soup from young Living Essential Oils
Heat oil over medium heat in a heavy saucepan. Add fennel and cook, stirring until softened (about 3 minutes) do not brown. Add the carrots and garlic; cook another minute. Pour in water and season with salt. Bring to a boil; then lower heat and simmer covered until carrots are tender (about 20-25 minutes). Remove soup from heat and purée it in Batches in a high speed blender. Stir in coconut yogurt and fennel essential oil and season with more salt and pepper to taste. Garnish with fennel fronds if desired and serve warm.
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 36 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 381.8mg | 13 % | |
Potassium 822.9mg | 22 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 14.6g | ||
Protein 2.5g | 4 % | |
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: 121
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