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8Ingredients
40Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. carrots (peeled and chopped)
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves (chopped)
- 1/4 tsp. ginger
- 1 tsp. turmeric
- 2 1/2 cups vegetable broth
- 2 Tbsp. nut butter (Once Again, Creamy Cashew butter)
- 1 lime
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium700mg29% |
Potassium460mg13% |
Protein4g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A390% |
Vitamin C25% |
Calcium6% |
Iron4% |
* 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(4)
Sam Rosiek 3 years ago
It was ok, I only had almond butter so maybe it makes a difference with cashew butter. I had to add lots more stock as it was way to thick. I had to add lots more salt.
Added a dash of cayenne pepper. I used fresh ginger, recipe didn’t say fresh or ground. It wasn’t bad just not a favourite but got lots of veggies I guess with all the carrots. Next time might taste better if I roasted the carrots amd add less turmeric
Agata Kalicki 5 years ago
Doubled recipe and swapped in tahini to make nut free (didn’t double that) and it was divine. Yum