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Tropical Carrot Soup Raw Live Food) Recipe
Nutrition
Cal/Serving: 164Daily Value: 8%
Servings: 2
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 4g | 6% |
| Saturated | 2g | 10% |
| Trans | 0g | 0% |
| Carbs | 31g | 10% |
| Fiber | 5g | 19% |
| Sugars | 15g | 0% |
| Protein | 4g | 8% |
| Cholesterol | 8mg | 3% |
| Sodium | 1369mg | 57% |
| Calcium | 97mg | 10% |
| Magnesium | 59mg | 15% |
| Potassium | 1153mg | 33% |
| Iron | 2mg | 9% |
| Zinc | 1mg | 6% |
| Vitamin A | 55701IU | 1114% |
| Vitamin C | 42mg | 70% |
| Thiamin (B1) | 0mg | 19% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 2mg | 10% |
| Vitamin B6 | 1mg | 38% |
| Folic Acid (B9) | 45µg | 11% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 17% |
| Vitamin K | 49µg | 62% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 2 cups carrot juice
- 2 carrots, cut into 4-5 'logs'
- 1 zucchini, peeled, cut into 4-5 'logs'
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 teaspoon sea salt
- 1 tablespoon coconut butter
- 1 pinch cayenne pepper
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 2 servings |
