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Pacific Natural Foods Organic Bisque Cashew Carrot Ginger

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Pacific Natural Foods Organic Bisque Cashew Carrot Ginger -- 17.6 oz

  • Non-GMO
★★★★★★★★★★
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Pacific Natural Foods Organic Bisque Cashew Carrot Ginger -- 17.6 oz

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  • Non-GMO Project Verified

Nutrition Facts
Serving Size: 1 Cup (240 g)
Servings per Container: About 2
Amount Per Serving% Daily Value
Calories130
   Calories from Fat45
Total Fat5 g8%
   Saturated Fat3.5 g18%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium670 mg28%
Total Carbohydrate20 g7%
   Dietary Fiber4 g16%
   Sugars8 g
Protein2 g
Vitamin A90%
Vitamin C0%
Calcium4%
Iron4%
Other Ingredients: Water, carrots*, onions*, cane sugar*, coconut*, corn starch*, cashews*, sea salt, roasted garlic*, ginger puree* (ginger*, citric acid), spices*, sunflower oil*.
*Organic.
Contains: Tree nuts (cashew nuts and coconut).

Pacific Natural Foods Organic Bisque Cashew Carrot Ginger Description

  • The Delicious Taste of Nature
  • USDA Organic
  • Gluten Free
  • Dairy Free
  • Vegan & Vegetarian

Sweet notes of organic coconut, cashews and spices complement organic carrots, roasted garlic and ginger in this rich and hearty Organic Cashew Carrot Ginger Bisque that is brimming with flavor and aromas. Rich and satisfying enough to be served on its own, this soup is also excellent with a mixed green salad and Parmesan crisps.


Directions

Shake well. Just pour, heat and serve.

 

Microwave: Do not microwave in container. Pour contents into a microwaveable safe bowl. Cover and microwave on high for 1-2 minutes, or until hot.

 

Microwave oven vary: adjust time as needed.

 

Stovetop: Pour contents into saucepan. Heat under medium heat until hot, stirring occasionally.

Free Of
Gluten and dairy.
Disclaimer
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.
Pacific Natural Foods Organic Bisque Cashew Carrot Ginger -- 17.6 oz 5 5 1 1
Deeeeelish! I absolutely love this soup. It's sweet with a kick, thanks to the ginger.. yummy. March 4, 2013
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