Potato Carrot Curry Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 342.8
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 373.1 mg
- Total Carbs: 64.2 g
- Dietary Fiber: 10.9 g
- Protein: 7.4 g
View full nutritional breakdown of Potato Carrot Curry Soup calories by ingredient
Number of Servings: 4
Ingredients
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2 potatoes, cut into chunks.
3 carrots, cut into one-inch peices.
handful chopped green onions
2 tbsp. curry powder
seasonings of choice(salt, garlic salt, seasoned salt, cracked pepper) - used salt, pepper and oregano
2 tablespoons coconut or olive oil
1 packet Adobo seasoning or vegetable stock bouillion
4 cups water (besides the water used to boil veggies) - used 4 cups of homemade no salt vegetable stock
Directions
1. boil potatoes and carrots until EXTREMELY tender.
2. drain the majority of water out of saucepan, leaving just an inch or so in the saucepan.
3. use potatoe masher to mash carrots and potatoes until they look like watery orange-colored mashed potatoes.
4. add green onions, curry, oil and all other seasonings to taste desired. mix.
5. add water (use more or less depending how thick you want it)simmer for 15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
2. drain the majority of water out of saucepan, leaving just an inch or so in the saucepan.
3. use potatoe masher to mash carrots and potatoes until they look like watery orange-colored mashed potatoes.
4. add green onions, curry, oil and all other seasonings to taste desired. mix.
5. add water (use more or less depending how thick you want it)simmer for 15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Member Ratings For This Recipe
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