Gingered Carrot and Parsnip Soup with Cashew Cream Recipe
Recipe By Pinch And Swirl
Maybe you have a vegetable nemesis or two like i do. follow me along the stalls at a farmer's market and i'll be stuffing my basket with asparagus, artichokes, fava beans, spinach, zucchini; you get.
3.6
12 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Gingered Carrot and Parsnip Soup with Cashew Cream Recipe
- 0.13 cup Raw cashews soaked for at least an hour and up to 24 hours
- 1/4 Large parsnips shredded
- 1/2 Large carrots shredded
- 1/4 inch Fresh ginger peeled and finely grated
- 1/2 cup Chicken or vegetable broth
- As required Salt and white pepper to taste
- 1/4 teaspoon Fresh lemon juice
- As required Minced fresh chives optional
Nutrition
value
value
258
calories per serving
12 g Fat21 g Protein15 g Carbs4 g FiberOther
Current Totals
- Fat12g
- Protein21g
- Carbs15g
- Fiber4g
MacroNutrients
- Carbs15g
- Protein21g
- Fiber4g
Fats
- Fat12g
Vitamins & Minerals
- Calcium46mg
- Iron1mg
- Vitamin A1066mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B947mcg
- Vitamin B120mcg
- Vitamin C11mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium93mg
- Manganese< 1mg
- Phosphorus234mg
- Selenium17mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Pinch And Swirl