Carrot Tomato Chipotle Soup
Carrot Tomato Chipotle Soup
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  • cook: 0 hr
  • total: 0 hr
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  • Ingredients

    • 2 tablespoons olive oil, butter, or coconut oil
    • 1 medium onion, chopped
    • 2 medium stalks of celery, chopped
    • 1 pound carrots, peeled and roughly chopped
    • 1 (14.5-oz.)can diced tomatoes (I used fire roasted)
    • 1 can coconut milk
    • 1 tablespoon chipotle puree, or more, to taste (see notes)
    • 2 cups chicken or vegetable broth or stock

    Instructions

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    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 139 % Daily Value *
    • Total Fat: 7 g 10.79%
    • Saturated Fat: 1 g 4.83%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 635 mg 26.45%
    • Calcium: 63 mg 6.26%
    • Potassium: 363 mg 10.37%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.11%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 18 g %
    • Dietary Fiber: 4 g 15.74%
    • Sugar: 11 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 386.52%
    • Vitamin C 37.85%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq