Directions:
- Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
- Saute for 10 minutes.
- Add curry, coriander, cumin, red pepper flakes, sherry and stock.
- Bring to a boil.
- Reduce heat and let simmer for 35 minutes.
- Remove from heat and add honey, coconut milk, cilantro, salt and pepper.
- Puree the soup in the pot using a hand blender (or in small batches in a real blender).
- Add more honey if you like it sweeter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 955.15 Kcal (3999 kJ) | ||
| Calories from fat | 51.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Sodium | 29850.78mg | 1244% | |
| Potassium | 515.67mg | 11% | |
| Total Carbs | 170.25g | 57% | |
| Sugars | 21.18g | 85% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 0.5mg | 3% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 251.66 Kcal (1054 kJ) | ||
| Calories from fat | 13.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 9% | |
|---|---|---|---|
| Sodium | 7864.98mg | 1244% | |
| Potassium | 135.87mg | 11% | |
| Total Carbs | 44.86g | 57% | |
| Sugars | 5.58g | 85% | |
| Dietary Fiber | 1.23g | 19% | |
| Protein | 0.69g | 5% | |
| Vitamin C | 2.7mg | 17% | |
| Vitamin A | 0.4mg | 45% | |
| Iron | 0.1mg | 3% | |
| Calcium | 15.7mg | 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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