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Tegan Woodcock: "Ginger flavour was subtle. I used coconut cream i…" Read More
6Ingredients
40Minutes
240Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. coconut oil
- 1 yellow onion (chopped)
- 8 carrots (peeled and chopped)
- 1 Tbsp. ginger (fresh grated)
- 2 cups vegetable broth
- 14 oz. coconut milk
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol |
Sodium380mg16% |
Potassium470mg13% |
Protein2g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A280% |
Vitamin C15% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(9)
Jill Elizabeth 2 years ago
Glad my cooking instincts kicked in while I sautéed the veg and I added SALT, which this recipe did not even list! Also needed way more ginger than 1 teaspoon! It was still bland so I tossed in a tbl of curry and it was much improved. Vegan doesn’t have to be bland.
Kelly Johnson 3 years ago
it was delicious as always! I add 1 sweet potato to this recipe and use lite canned coconut milk. My guests always rave over this!
F. 4 years ago
I have made this soup countless times. I add some fresh garlic when sautéing the onions and it tastes even more yummly ;-)
Jessica Wilkerson 4 years ago
It's good but a little bland. A squeeze of lemon juice or lime would be a good addition. I ended up adding white pepper, some salt, and coriander.