Curried Carrot and Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Curried Carrot and Sweet Potato Soup calories by ingredient
Introduction
A lovely filling soup that can be served hot or cold, making this a year round offering. I've set it at 6 servings for using it as a full meal. It will be less (obviously) if you're having it as a starter. Also, I used Blue Dragon Coconut Milk Light, but the recipe analyser isn't recognising the decreased calories for some reason. This means that there's a 525 calorie difference, which, if you divide it by the number of servings (6) means that each serving is 87.5 calories LESS per serving than is shown here. A lovely filling soup that can be served hot or cold, making this a year round offering. I've set it at 6 servings for using it as a full meal. It will be less (obviously) if you're having it as a starter. Also, I used Blue Dragon Coconut Milk Light, but the recipe analyser isn't recognising the decreased calories for some reason. This means that there's a 525 calorie difference, which, if you divide it by the number of servings (6) means that each serving is 87.5 calories LESS per serving than is shown here.Number of Servings: 6
Ingredients
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Ingredients
454g (1lb) sweet potatoes, cleaned and peeled
454g (1lb) carrots, cleaned and peeled
400ml (1 tin) Coconut Milk, Light
2 tbsp curry powder
1500 ml water
3 chicken stock cubes
3 med onions (2-1/2"), diced
Directions
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.