Curried Carrot and Sweet Potato Soup
- Number of Servings: 6
Ingredients
Ingredients454g (1lb) sweet potatoes, cleaned and peeled454g (1lb) carrots, cleaned and peeled400ml (1 tin) Coconut Milk, Light2 tbsp curry powder1500 ml water3 chicken stock cubes3 med onions (2-1/2"), diced
Directions
1. Cut the vegetables into slices. Place into pan and cover with water. Add the stock cubes when water is boiling and then simmer until the vegetables are soft.
2. Meanwhile, dice onions finely and put into a separate pan, cooking until onions are soft but not browned. You do not need oil for this. They will soften on a low heat or you can add a small bit of water.
3. Add the curry powder and heat together with the onions for a few minutes.
4. When vegetables are ready, add the onions and spices to the mixture, puree, and then at the last, add the coconut milk and blend into the mixture.
5. Can be served hot or cold. Extra nice served with a good bread.
Number of Servings: 6
Recipe submitted by SparkPeople user MRS.DORMOUSE.
1. Cut the vegetables into slices. Place into pan and cover with water. Add the stock cubes when water is boiling and then simmer until the vegetables are soft.
2. Meanwhile, dice onions finely and put into a separate pan, cooking until onions are soft but not browned. You do not need oil for this. They will soften on a low heat or you can add a small bit of water.
3. Add the curry powder and heat together with the onions for a few minutes.
4. When vegetables are ready, add the onions and spices to the mixture, puree, and then at the last, add the coconut milk and blend into the mixture.
5. Can be served hot or cold. Extra nice served with a good bread.
Number of Servings: 6
Recipe submitted by SparkPeople user MRS.DORMOUSE.
Nutritional Info Amount Per Serving
- Calories: 234.3
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 103.1 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.6 g
- Protein: 3.7 g
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