Vietnamese Carrot Lemongrass

Vietnamese Carrot Lemongrass

A lively puree of carrot and Asian vegetables, infused with aromatic lemongrass, curry spices and coconut water.

Available in a 10 oz. or 20 oz. package.

Nutrition Facts

Serving Size: 1 Pouch
Servings Per Container: 2
Amount Per Serving
Calories: 120
Calories from Fat: 25
% Daily Value
Total Fat: 3g 5%
Saturated Fat: 1g 5%
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 410mg 17%
Total Carbohydrate: 23g 8%
Dietary Fiber: 4g 16%
Sugars: 12g
Protein: 4g
Vitamin A: 35%
Vitamin C: 0%
Calcium: 6%
Iron: 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.

Our unique cooking and freezing process locks in full flavor, texture and nutrition straight from the kettle, without using preservatives. So you can feel good about each bite of our all natural, delicious soup.

Ingredients

Vegetable Stock (Water, onions, celery, carrots, sea salt, garlic, spices), Carrots, Onions, Potatoes, Celery, Leeks, Coconut Water, Soy Beans, Lime Juice, Lemongrass , Garlic, Canola Oil, Curry Paste (Garlic, Shallot, Salt, Galangal, Dried Red chili, Coriander Seed, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Turmeric, Cardamom), natural coconut flavor, Sea Salt, Spices, Lime Leaves.

Cooking Instructions

MICROWAVE

From frozen: place pouch in microwave-safe dish and slit top corner. Microwave2 minutes on High. Cut pouch and pour soup into dish. Microwave 2-4 minutes, stirring occasionally, on High, or until hot*.

From thawed refrigerated: cut pouch and pour soup into microwave-safe dish. Heat 2-4 minutes, stirring occasionally, on High, or until hot*.

STOVE TOP

If thawed: cut pouch, pour, cover and heat thoroughly, stirring until hot*.

If frozen: place pouch in saucepot of boiling water, simmer 12-15 minutes. Remove pouch from water, cut, pour, stir and serve*.

*Product should be heated to 170-180 degrees Fahrenheit.