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Chilled Coconut and Curried Carrot Soup
THE HARVEST KITCHEN12Ingredients
45Minutes
250Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 onion (small, chopped, about 2/3 cup)
- 1 Tbsp. gingerroot (finely grated peeled fresh)
- 2 Tbsp. coconut oil (vegetable oil or unsalted butter will work)
- 1 Tbsp. red curry paste (1 tablespoon curry powder will work)
- 1 1/2 lb. carrots (peeled and sliced thin, about 4 cups)
- 3 cups low salt chicken broth
- 1 can unsweetened coconut milk (shake well first)
- 1 Tbsp. fresh lime juice (plus additional for serving)
- 1 Tbsp. fresh basil (finely chopped)
- 1 Tbsp. fresh mint (finely chopped)
- 1 Tbsp. fresh cilantro (finely chopped)
- 1 papaya (fresh Strawberry, peeled, seeded and finely chopped, mango will work instead)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol |
Sodium110mg5% |
Potassium700mg20% |
Protein5g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber5g20% |
Sugars10g |
Vitamin A340% |
Vitamin C60% |
Calcium6% |
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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