Curried carrot, sweet potato leek soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 cup, chopped Carrots, raw 1 sweetpotato, 5" long Sweet potato 1 cup Leeks 1 tbsp Extra Virgin Olive Oil 3 tsp Ginger Root 1 tbsp Curry powder 2 tsp Cardamom, ground 10 cup (8 fl oz) Water, tap 1.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 4 tsp Better than Boullion Chicken Base (by MANGYCOYOTE) 1 cup Spinach, fresh
Chop all vegetables into small pieces
Place leeks and sliced ginger into large saucepan pan with oil, heat to sweat and add the carrots and sweet potato. Don't brown veggies, just soften.
Add spices and heat until aromatic.
Add water and boullion base (or boullion cubes to taste) and simmer for several hours.
Add coconut milk.
Remove ginger root and place vegetable in blender to make a creamy soup.
Serving Size: 16 1-cup servings
Place leeks and sliced ginger into large saucepan pan with oil, heat to sweat and add the carrots and sweet potato. Don't brown veggies, just soften.
Add spices and heat until aromatic.
Add water and boullion base (or boullion cubes to taste) and simmer for several hours.
Add coconut milk.
Remove ginger root and place vegetable in blender to make a creamy soup.
Serving Size: 16 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 78.9
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 222.1 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.5 g
- Protein: 1.2 g
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