Directions:
- Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664.86 Kcal (2784 kJ) | ||
| Calories from fat | 346.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.48g | 59% | |
|---|---|---|---|
| Cholesterol | 2.87mg | 1% | |
| Sodium | 1567.99mg | 65% | |
| Potassium | 1272.02mg | 27% | |
| Total Carbs | 64.35g | 21% | |
| Sugars | 15.54g | 62% | |
| Dietary Fiber | 8.48g | 34% | |
| Protein | 17.82g | 36% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 7.1mg | 39% | |
| Calcium | 110.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 125.61 Kcal (526 kJ) | ||
| Calories from fat | 65.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 59% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 1% | |
| Sodium | 296.23mg | 65% | |
| Potassium | 240.31mg | 27% | |
| Total Carbs | 12.16g | 21% | |
| Sugars | 2.94g | 62% | |
| Dietary Fiber | 1.6g | 34% | |
| Protein | 3.37g | 36% | |
| Vitamin C | 3mg | 27% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 1.3mg | 39% | |
| Calcium | 20.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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