Curry veggie soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Carrots, raw, 2 large (7-1/4" to 8-1/2" long) Onions, raw, 1 cup, choppedCelery, raw, 2 stalk, large (11"-12" long) Garlic, 3 tsp Apples, fresh, 2 medium (2-3/4" dia) (approx 3 per l Mangos, 1 cup, sliced Eggplant, 1 whole peeled & chopped into chunksPistachio Nuts, 1 cup Chicken stock, home-prepared, 5 cup Del Monte Diced Tomatoes, No Salt Added, 2.5 cup curry powder 2 tblsalt and pepper to taste
Makes about 10 1 cup servings
chop all ingredients (except nuts), combine in pot and allow to simmer until veggies are tender. Puree slightly in small batches until chunky but not whole. Add nuts and allow them to cook until soft.
chop all ingredients (except nuts), combine in pot and allow to simmer until veggies are tender. Puree slightly in small batches until chunky but not whole. Add nuts and allow them to cook until soft.
Nutritional Info Amount Per Serving
- Calories: 182.5
- Total Fat: 7.3 g
- Cholesterol: 3.6 mg
- Sodium: 220.8 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.8 g
- Protein: 7.3 g
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