Prep Time: 5 mins
Cook Time: 45 mins
Rating:
fatsecret members overall average rating
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Onion Carrot and Ginger Soup
A simple and tasty fat free vegetable soup.
Ingredients
Directions
- Slice onions, peel carrots and dice ginger.
- Add stock and season to taste.
- Boil for about 30-40 minutes.
- Puree in a blender and enjoy a no fat soup.
256 members have added this recipe to their cookbook.
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 Reviews
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very tasty
18 Dec 10 by member: keithmar
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That looks really Yummy! Thanks for posting
11 May 11 by member: exchubby123
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It sounds really good; and, easy enough to prepare. Plus, I love onions.
14 Sep 11 by member: plowmaa66
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I didnt like this, the ginger was too overpowering. Not sure if i was supposed to use fresh ginger or if they even have it in the spice section. so it could have been my mistake.
05 Oct 11 by member: Shadygirl2623
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this is super tasty and so little clories, love. I put in a bit more ginger, double yhe amount, because I like spicy food and tossed a bit of feta cheese on top.
13 Sep 12 by member: d4da
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lord have mercy, too much sodium from the dry cubed chicken stock. Better to bet a liquid sodium free stock or boil down your carcass and make your own.
28 Jan 13 by member: LuciusR
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Nutrition summary:
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There are 46 calories in 1 serving of Onion Carrot and Ginger Soup. |
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Calorie break-down: 9% fat, 76% carbs, 15% protein. |
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 4
Calories 46
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| % Daily Values* |
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Total Fat
0.49g
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1% |
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Saturated Fat
0.123g
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1% |
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Polyunsaturated Fat
0.193g
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Monounsaturated Fat
0.17g
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Cholesterol
1mg
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0% |
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Sodium
1944mg
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81% |
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Potassium
192mg
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Total Carbohydrate
9.08g
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3% |
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Dietary Fiber
1.5g
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6% |
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Sugars
3.17g
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Protein
1.84g
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| Vitamin A
108% |
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Vitamin C
8% |
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| Calcium
3% |
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Iron
2% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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Calorie Breakdown:
Carbohydrate (76%)
Fat (9%)
Protein (15%)
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* Based on a RDI of 2000 calories
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