Cleansing Carrot Soup
230 cal, 15g fat, 24g carbs, 7g sugar, 364mg sodium, 4g protein
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon pepper
- 1/2 teaspoon sea salt
- 2 1/2 cups low sodium vegetable broth
- 1 lb carrots peeled and chopped
- 2 large shallots halved
- 2 cloves garlic unpeeled
- 3 tablespoon avocado oil
- 1 1/2 teaspoon curry powder
- 2 tablespoon unsalted cashew butter
- juice of 1 lime
- Carbohydrate 17.7933640956731 g
- Cholesterol 0 mg
- Fat 10.8480431672212 g
- Fiber 3.30661828978159 g
- Protein 2.13017191241346 g
- Saturated Fat 1.26881933230683 g
- Serving Size 1 1 Serving (163g)
- Sodium 301.061126713077 mg
- Sugar 14.4867458058915 g
- Trans Fat 0.564637914108655 g
- Calories 169 calories
Preheat oven to 400. Combine carrots, shallots, garlic cloves, avocado oil, salt, curry powder, pepper in roasting pan. Roast 20-25 mins or until carrots are tender, turning halfway through. When cool, squeeze roasted garlic from skins into blender. Add carrots/shallots and pulse to coarsely chop. Add cashew butter and broth and puree. Transfer to saucepan over medium heat. Stir in juice of 1 lime.
