Directions:
- Heat oil in a large pot over medium high heat.
- Add curry, cumin, garlic powder, red pepper flake and onion.
- Mix well, reduce heat to low, cook about 5 minutes.
- Add zucchini, stock and water.
- Increase heat to med high and boil, uncovered, about 10 minutes.
- Cover pot, remove from heat and let rest 5 minutes.
- Puree with hand blender or food processor until smooth.
- Add raisins, cranberries and salt.
- Blend again.
- Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.58 Kcal (1145 kJ) | ||
| Calories from fat | 34.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 6% | |
|---|---|---|---|
| Sodium | 9445.7mg | 394% | |
| Potassium | 130.03mg | 3% | |
| Total Carbs | 49.13g | 16% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 1mg | 6% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 169.49 Kcal (710 kJ) | ||
| Calories from fat | 21.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 6% | |
|---|---|---|---|
| Sodium | 5851.69mg | 394% | |
| Potassium | 80.55mg | 3% | |
| Total Carbs | 30.44g | 16% | |
| Sugars | 0.98g | 6% | |
| Dietary Fiber | 0.91g | 6% | |
| Protein | 0.59g | 2% | |
| Vitamin C | 2.6mg | 7% | |
| Iron | 0.6mg | 6% | |
| Calcium | 16.9mg | 3% | |
* 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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