Directions:
- In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
- Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
- Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
- Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
- Remove from heat. Stir in milk, yogurt and vinegar.
- Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
- Reheat gently or refrigerate for 30 minutes for a chilled soup.
- Garnish with a dollop of yogurt and sprinkled fresh herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.8 Kcal (2000 kJ) | ||
| Calories from fat | 90.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Cholesterol | 14.39mg | 5% | |
| Sodium | 1652.78mg | 69% | |
| Potassium | 3790.4mg | 81% | |
| Total Carbs | 72.37g | 24% | |
| Sugars | 22.57g | 90% | |
| Dietary Fiber | 13.88g | 56% | |
| Protein | 28.99g | 58% | |
| Vitamin C | 217.6mg | 363% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 8mg | 44% | |
| Calcium | 510.6mg | 51% | |
| Amount Per 100 g | |||
| Calories | 33.62 Kcal (141 kJ) | ||
| Calories from fat | 6.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 16% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 5% | |
| Sodium | 116.3mg | 69% | |
| Potassium | 266.73mg | 81% | |
| Total Carbs | 5.09g | 24% | |
| Sugars | 1.59g | 90% | |
| Dietary Fiber | 0.98g | 56% | |
| Protein | 2.04g | 58% | |
| Vitamin C | 15.3mg | 363% | |
| Vitamin A | 0.1mg | 44% | |
| Iron | 0.6mg | 44% | |
| Calcium | 35.9mg | 51% | |
* 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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