P A I R I N G + S E R V I N G S U G G E S T I O N S
Erin recommends topping this soup with ripe avocado slices and a pinch of Himalayan sea salt!
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L O C A L H I G H L I G H T S
This recipe was developed by Erin Ireland!
Erin’s website To Die For is packed with plant based recipes, Vancouver food news and events worth checking out.
Follow Erin’s food journey on Instagram and Twitter.
D I E T A R Y F E A T U R E S
Vegan, Wheat-Free*, Dairy-Free*, Nut-Free*.
*While the product does not contain ingredients with these properties, it is produced in a facility that does processes wheat, dairy and nut products.
I N G R E D I E N T S
Organic Yams, Organic Light Coconut Milk, Water, Organic Garlic, Lime Juice, Mexican Chili Powder, Turmeric, Non-Iodized Sea Salt.
N U T R I T I O N A L I N F O
Per 250mL / 1 Cup – Based on a 2,000 Calorie Diet
Calories: 134; Fat: 3.5g (6% DV); Sat. Fat: 3g (15% DV); Cholesterol: 0mg; Sodium: 209mg (11% DV); Carbohydrates: 24g (8% DV); Fibre: 4g (15% DV); Sugars: 1g; Protein: 1g
Vitamin A: 2% DV; Vitamin C: 25% DV; Calcium: 2% DV; Iron: 4% DV