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
Gingered Carrot and Parsnip Soup with Cashew Cream
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ingredients serve

Ingredients 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
258
calories per serving
12 g Fat21 g Protein15 g Carbs4 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    21g
  • Carbs
    15g
  • Fiber
    4g

MacroNutrients

  • Carbs
    15g
  • Protein
    21g
  • Fiber
    4g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    1mg
  • Vitamin A
    1066mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    93mg
  • Manganese
    < 1mg
  • Phosphorus
    234mg
  • Selenium
    17mcg
  • Zinc
    2mg
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
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Recipe By Pinch And Swirl