Directions:
- Peel and cut sweet potatoes into 1'' cubes, set aside.
- In large saucepan, heat oil over medium heat.
- Add onion, garlic, ginger and curry paste.
- Cook, stirring occasionally for 3 minutes or until softened.
- Add sweet potatoes, stir for 1 min or until coated.
- Add broth and bring to boil.
- Reduce heat, cover and simmer 10 min or until potatoes are tender.
- Cool.
- Puree cooled soup in blender.
- Reheat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.63 Kcal (342 kJ) | ||
| Calories from fat | 29.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 5% | |
|---|---|---|---|
| Sodium | 609.65mg | 25% | |
| Potassium | 293.79mg | 6% | |
| Total Carbs | 10.45g | 3% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 1.05g | 2% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.6mg | 4% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 37.63 Kcal (158 kJ) | ||
| Calories from fat | 13.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 5% | |
|---|---|---|---|
| Sodium | 281.06mg | 25% | |
| Potassium | 135.44mg | 6% | |
| Total Carbs | 4.82g | 3% | |
| Sugars | 1.02g | 9% | |
| Dietary Fiber | 0.77g | 7% | |
| Protein | 0.48g | 2% | |
| Vitamin C | 6.2mg | 23% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.3mg | 4% | |
| Calcium | 12.4mg | 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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