Directions:
- Heat the oil in a large saucepan over medium heat.
- Add the onion and the carrot and saute until tender, about 3 to 5 minutes.
- Add the sweet potato and the water, then cover and simmer for 10 minutes or until the sweet potato is soft.
- Stir in the condensed soup, peanut butter, curry and cayenne pepper, then bring mixture to boil.
- Remove pan from heat and let cool for 10 minutes.
- Puree the soup in a blender in 2 batches, then return it to the pan and reheat it.
- Ladle soup into bowls and, if you like, top it with a dollop of sour cream and a few chopped peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.51 Kcal (1112 kJ) | ||
| Calories from fat | 156.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.43g | 27% | |
|---|---|---|---|
| Cholesterol | 6.71mg | 2% | |
| Sodium | 154.05mg | 6% | |
| Potassium | 541.41mg | 12% | |
| Total Carbs | 22.25g | 7% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 8.38g | 17% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.4mg | 8% | |
| Calcium | 80.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 100.8 Kcal (422 kJ) | ||
| Calories from fat | 59.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 27% | |
|---|---|---|---|
| Cholesterol | 2.55mg | 2% | |
| Sodium | 58.48mg | 6% | |
| Potassium | 205.54mg | 12% | |
| Total Carbs | 8.45g | 7% | |
| Sugars | 1.9g | 20% | |
| Dietary Fiber | 1.66g | 17% | |
| Protein | 3.18g | 17% | |
| Vitamin C | 1.5mg | 7% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.5mg | 8% | |
| Calcium | 30.7mg | 8% | |
* 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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