Directions:
- In a large saucepan, saute onion in butter until tender. Stir in the curry, gingerroot and salt; cook 1 minute longer. Stir in the potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to the pan. Stir in the coconut milk, cream and cilantro; heat through. Garnish with cilantro, coconut and pecans if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.22 Kcal (713 kJ) | ||
| Calories from fat | 59.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 10% | |
|---|---|---|---|
| Cholesterol | 16.06mg | 5% | |
| Sodium | 238.03mg | 10% | |
| Potassium | 458.56mg | 10% | |
| Total Carbs | 25.74g | 9% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.4mg | 8% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 85.53 Kcal (358 kJ) | ||
| Calories from fat | 29.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 10% | |
|---|---|---|---|
| Cholesterol | 8.07mg | 5% | |
| Sodium | 119.6mg | 10% | |
| Potassium | 230.41mg | 10% | |
| Total Carbs | 12.93g | 9% | |
| Sugars | 2.65g | 21% | |
| Dietary Fiber | 1.99g | 16% | |
| Protein | 1.68g | 7% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.6mg | 39% | |
| Iron | 0.7mg | 8% | |
| Calcium | 34.9mg | 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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