Directions:
- In a pot, heat oil over medium-low heat until hot. Saute onions and curry paste and cook for about 3 to 4 minutes, stirring frequently until onions have started to soften. Add ginger and garlic and cook for another couple of minutes.
- Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 to 20 minutes or until vegetables are very soft.
- Puree in batches in a blender or use a hand blender to puree the whole amount directly in the pot.
- Check if you like the consistency of the soup. Add more stock or water if too thick and adjust the seasonings.
- Serve.
- Serve topped each with a little dallop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.45 Kcal (1137 kJ) | ||
| Calories from fat | 76.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 13% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 3% | |
| Sodium | 406.4mg | 17% | |
| Potassium | 773.77mg | 16% | |
| Total Carbs | 40.53g | 14% | |
| Sugars | 11.5g | 46% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 9.76g | 20% | |
| Vitamin C | 30.2mg | 50% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 1.8mg | 10% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 66.7 Kcal (279 kJ) | ||
| Calories from fat | 18.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 13% | |
|---|---|---|---|
| Cholesterol | 2.06mg | 3% | |
| Sodium | 99.86mg | 17% | |
| Potassium | 190.13mg | 16% | |
| Total Carbs | 9.96g | 14% | |
| Sugars | 2.83g | 46% | |
| Dietary Fiber | 1.29g | 21% | |
| Protein | 2.4g | 20% | |
| Vitamin C | 7.4mg | 50% | |
| Vitamin A | 0.3mg | 46% | |
| Iron | 0.4mg | 10% | |
| Calcium | 15.8mg | 6% | |
* 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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