Directions:
- Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
- Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 873.43 Kcal (3657 kJ) | ||
| Calories from fat | 86.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 15% | |
|---|---|---|---|
| Sodium | 2885.63mg | 120% | |
| Potassium | 3494.55mg | 74% | |
| Total Carbs | 118.54g | 40% | |
| Sugars | 41.21g | 165% | |
| Dietary Fiber | 18.28g | 73% | |
| Protein | 83.75g | 168% | |
| Vitamin C | 27.6mg | 46% | |
| Vitamin A | 4.8mg | 161% | |
| Iron | 20.4mg | 113% | |
| Calcium | 723.2mg | 72% | |
| Amount Per 100 g | |||
| Calories | 67.01 Kcal (281 kJ) | ||
| Calories from fat | 6.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 15% | |
|---|---|---|---|
| Sodium | 221.39mg | 120% | |
| Potassium | 268.1mg | 74% | |
| Total Carbs | 9.09g | 40% | |
| Sugars | 3.16g | 165% | |
| Dietary Fiber | 1.4g | 73% | |
| Protein | 6.43g | 168% | |
| Vitamin C | 2.1mg | 46% | |
| Vitamin A | 0.4mg | 161% | |
| Iron | 1.6mg | 113% | |
| Calcium | 55.5mg | 72% | |
* 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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