Spicy Mango Ginger Soup Raw Food Recipes
SPICY RAW VEGAN GLUTEN-FREE MANGO-GINGER SOUP
Steps:
- Gather the ingredients.
- Process all ingredients together in a blender until smooth and creamy, adding a bit more or less water as needed.
- Chill for at least 1 hour before serving.
- Enjoy!
Nutrition Facts : Calories 140 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, Sodium 10 mg, Sugar 27 g, Fat 1 g, ServingSize 2 servings, UnsaturatedFat 0 g
SPICY MANGO GINGER SOUP (RAW FOOD)
Make and share this Spicy Mango Ginger Soup (Raw Food) recipe from Food.com.
Provided by Sydney Mike
Categories Lime
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in blender & process until smooth & creamy, adding more water, if needed.
- Chill before serving.
Nutrition Facts : Calories 105.5, Fat 0.5, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 27.4, Fiber 3, Sugar 21, Protein 1.4
MANGO-GINGER-CURRY SOUP WITH SHRIMP
Provided by Georgia Downard
Categories Soup/Stew Food Processor Ginger Appetizer Backyard BBQ Lunch Mango Shrimp Curry Summer Healthy Self Pescatarian Paleo Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.
SPICY GINGER LENTIL SOUP
A while ago I saw this recipe on the BBC good food site but it's no longer available so I figured I'd share it here. Serves 6 and only 74cal per portion!
Provided by Satyne
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat Oil in a large saucepan and fry the onion carrot and celery for 5 minutes
- Add the garlic, ginger root and chilli and cook for another 2 minutes.
- Stir in the curry powder with 4 tbsp cold water. Stir constantly for 2 minutes Add the lentils and tomatoes into the pan.
- Refill the now empty tomato tin with water and add to the pan (repeat this 3 times). Season. bring to the boil and then simmer for 40 minutes.
- Serve with a tbsp of low fat yoghurt (I prefer 0% fat Greek style yoghurt).
Nutrition Facts : Calories 127, Fat 1, SaturatedFat 0.2, Cholesterol 0.3, Sodium 30.2, Carbohydrate 23.3, Fiber 4.9, Sugar 4.2, Protein 7.9
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