Directions:
- Heat the canola oil over medium-high heat in a large pot.
- For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
- Thoroughly combine the thyme and tumeric with the vegetables.
- Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
- Add desired amount of cayenne pepper.
- In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
- When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 702.06 Kcal (2939 kJ) | ||
| Calories from fat | 78.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.72g | 13% | |
|---|---|---|---|
| Sodium | 23279.72mg | 970% | |
| Potassium | 514.54mg | 11% | |
| Total Carbs | 126.14g | 42% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 66.1mg | 110% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.7mg | 9% | |
| Calcium | 68.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 233.21 Kcal (976 kJ) | ||
| Calories from fat | 26.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 13% | |
|---|---|---|---|
| Sodium | 7733.14mg | 970% | |
| Potassium | 170.92mg | 11% | |
| Total Carbs | 41.9g | 42% | |
| Sugars | 1.61g | 19% | |
| Dietary Fiber | 1.01g | 12% | |
| Protein | 1.84g | 11% | |
| Vitamin C | 22mg | 110% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.6mg | 9% | |
| Calcium | 22.7mg | 7% | |
* 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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