Directions:
- Dry roast the spices and grind with pestle and mortar. Set aside.
- Heat oil in a large pan, and fry the onion and garlic until soft, followed by the spices.
- Add the carrot and parsnip and cook gently for 10 minutes.
- Add the stock and leave to cook for 50mins-1 hour, then leave to cool slightly.
- Transfer to a blender, and add the tamarind paste and coconut milk, then blend until smooth.
- Put soup back in pan, reheat and season to taste- Voila!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1049.84 Kcal (4395 kJ) | ||
| Calories from fat | 146.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.24g | 25% | |
|---|---|---|---|
| Sodium | 35415.5mg | 1476% | |
| Potassium | 595.59mg | 13% | |
| Total Carbs | 185.76g | 62% | |
| Sugars | 9.22g | 37% | |
| Dietary Fiber | 6.77g | 27% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 18mg | 30% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.9mg | 11% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 245.01 Kcal (1026 kJ) | ||
| Calories from fat | 34.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 25% | |
|---|---|---|---|
| Sodium | 8265.35mg | 1476% | |
| Potassium | 139mg | 13% | |
| Total Carbs | 43.35g | 62% | |
| Sugars | 2.15g | 37% | |
| Dietary Fiber | 1.58g | 27% | |
| Protein | 0.6g | 5% | |
| Vitamin C | 4.2mg | 30% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.4mg | 11% | |
| Calcium | 15.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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