Curried Root Vegetable Soup Recipe

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Curried Root Vegetable Soup
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Ingredients:

  • 2 cups of chopped carrots
  • 2 cups of chopped yam
  • 2 cups of butternut squash
  • 2 cups of potato
  • 2 large onions
  • 8 cups of chicken broth
  • 2 tbsp of olive oil
  • 5 tbsp of curry powder
  • 1/3 cup of maple syrup
  • 1/2 cup of light cream

Directions:

  1. Saute onions in olive oil
  2. Stir in curry powder
  3. Cook vegetables in chicken broth until tender
  4. Puree mixture in blender or with a stick blender
  5. Add maple syrup and cream
  6. Stir and serve
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1379.8 Kcal (5777 kJ)
Calories from fat 335.25 Kcal
% Daily Value*
Total Fat 37.25g 57%
Sodium 7328.39mg 305%
Potassium 5563.81mg 118%
Total Carbs 238.21g 79%
Sugars 123.56g 494%
Dietary Fiber 37.66g 151%
Protein 18.99g 38%
Vitamin C 235.5mg 393%
Vitamin A 8mg 267%
Iron 16.1mg 90%
Calcium 738.3mg 74%
Amount Per 100 g
Calories 42.24 Kcal (177 kJ)
Calories from fat 10.26 Kcal
% Daily Value*
Total Fat 1.14g 57%
Sodium 224.35mg 305%
Potassium 170.33mg 118%
Total Carbs 7.29g 79%
Sugars 3.78g 494%
Dietary Fiber 1.15g 151%
Protein 0.58g 38%
Vitamin C 7.2mg 393%
Vitamin A 0.2mg 267%
Iron 0.5mg 90%
Calcium 22.6mg 74%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.9
    Points
  • 34
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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