Directions:
- In a large saucepan or Dutch oven, heat oil, over medium heat; add onion, ginger, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes.
- Season with curry powder and cumin and cook an additional 3 minutes, stirring.
- Stir in cider, scraping the bottom for any browned bits that may have stuck to pan.
- Add 4 cups water and sweet potatoes and bring to a boil.
- Add cauliflower and lower heat and simmer until vegetables are tender, about 10 minutes.
- Use an immersion blender to puree, or puree in a tabletop blender in batches and return to saucepan or Dutch oven.
- Stir in chicken and simmer until warmed through; season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.79 Kcal (1954 kJ) | ||
| Calories from fat | 245.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.25g | 42% | |
|---|---|---|---|
| Cholesterol | 50.87mg | 17% | |
| Sodium | 682.66mg | 28% | |
| Potassium | 862.7mg | 18% | |
| Total Carbs | 37.36g | 12% | |
| Sugars | 11.09g | 44% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 20.91g | 42% | |
| Vitamin C | 54.7mg | 91% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.7mg | 9% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 133.39 Kcal (558 kJ) | ||
| Calories from fat | 70.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 42% | |
|---|---|---|---|
| Cholesterol | 14.54mg | 17% | |
| Sodium | 195.07mg | 28% | |
| Potassium | 246.52mg | 18% | |
| Total Carbs | 10.68g | 12% | |
| Sugars | 3.17g | 44% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 5.97g | 42% | |
| Vitamin C | 15.6mg | 91% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.5mg | 9% | |
| Calcium | 20.2mg | 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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