Directions:
- Cook broth in a large, heavy saucepan, reducing it by half to concentrate flavors.
- Heat oil in a medium sauté pan. Add onion and garlic; sauté 3 to 5 minutes, or until onion is translucent.
- Add ginger, potato, and carrot; cover and cook 5 minutes, stirring occasionally. Add coconut milk and bell pepper; cover and cook 5 more minutes. Add reduced broth to vegetable mixture; season with pepper. Cover and cook until all vegetables are tender.
- In blender or food processor, puree soup in small batches until smooth. Adjust seasonings.
- Serve in warm soup bowls. Garnish with apple or pear cubes, if desired.
- Variation: Garnish with a combination of scallions and chopped fresh parsley or cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2986.86 Kcal (12505 kJ) | ||
| Calories from fat | 1091.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 121.22g | 186% | |
|---|---|---|---|
| Cholesterol | 29.52mg | 10% | |
| Sodium | 15622.73mg | 651% | |
| Potassium | 8131.52mg | 173% | |
| Total Carbs | 445.06g | 148% | |
| Sugars | 106.34g | 425% | |
| Dietary Fiber | 57.74g | 231% | |
| Protein | 74.02g | 148% | |
| Vitamin C | 242.1mg | 404% | |
| Vitamin A | 7.8mg | 261% | |
| Iron | 87mg | 483% | |
| Calcium | 670.6mg | 67% | |
| Amount Per 100 g | |||
| Calories | 71.39 Kcal (299 kJ) | ||
| Calories from fat | 26.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 186% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 10% | |
| Sodium | 373.38mg | 651% | |
| Potassium | 194.34mg | 173% | |
| Total Carbs | 10.64g | 148% | |
| Sugars | 2.54g | 425% | |
| Dietary Fiber | 1.38g | 231% | |
| Protein | 1.77g | 148% | |
| Vitamin C | 5.8mg | 404% | |
| Vitamin A | 0.2mg | 261% | |
| Iron | 2.1mg | 483% | |
| Calcium | 16mg | 67% | |
* 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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