Directions:
- In a heavy kettle cook the onion in butter over moderate heat, stirring, until it is softened. Add the curry and cook, stirring for 30 seconds.
- Stir in the potato skins, garlic, stock and bay leaf. Bring to a boil and simmer, covered, stirring occasionally for 45 minutes or until the skins are tender.
- Discard the bay leaf.
- Puree with stick blender.
- Add parsley, salt and pepper and heat.
- Soup improves in flavor if allowed to cool, uncovered and shilled, covered overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.6 Kcal (342 kJ) | ||
| Calories from fat | 26.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 7.55mg | 3% | |
| Sodium | 82.83mg | 3% | |
| Potassium | 193.76mg | 4% | |
| Total Carbs | 12.09g | 4% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 2.25g | 5% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 73.93 Kcal (310 kJ) | ||
| Calories from fat | 23.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 4% | |
|---|---|---|---|
| Cholesterol | 6.84mg | 3% | |
| Sodium | 75.05mg | 3% | |
| Potassium | 175.56mg | 4% | |
| Total Carbs | 10.96g | 4% | |
| Sugars | 3.77g | 17% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 2.04g | 5% | |
| Vitamin C | 7.8mg | 14% | |
| Vitamin A | 0.4mg | 16% | |
| Iron | 0.7mg | 4% | |
| Calcium | 22.4mg | 2% | |
* 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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