Directions:
- In a big soup pot over medium heat, heat the oil and butter.
- Add in chopped carrots, stir/saute for 2 minutes.
- Add remaining vegetables and apple; stir/saute for about 10 minutes or until tender.
- Add curry powder, coriander, cloves, ginger, salt, and pepper; stir for 1 minute.
- Add in stock; bring to a boil.
- In a small bowl, mix together the cornstarch and water; add to soup mixture and stir for about 2 minutes or until thickened.
- Add chicken; stir to combine.
- Puree beans with 1 cup of stock from soup in a food processor.
- Add puree to soup and mix well.
- Lower heat to medium-low and simmer, uncovered, for about 10 minutes or until flavors are blended.
- Ladle into individual soup bowls; sprinkle with coconut and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.6 Kcal (1614 kJ) | ||
| Calories from fat | 193.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.55g | 33% | |
|---|---|---|---|
| Cholesterol | 43.66mg | 15% | |
| Sodium | 1198.27mg | 50% | |
| Potassium | 652.27mg | 14% | |
| Total Carbs | 29.59g | 10% | |
| Sugars | 8.08g | 32% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 20.11g | 40% | |
| Vitamin C | 29.1mg | 49% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 11mg | 61% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.22 Kcal (369 kJ) | ||
| Calories from fat | 44.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 33% | |
|---|---|---|---|
| Cholesterol | 9.99mg | 15% | |
| Sodium | 274.14mg | 50% | |
| Potassium | 149.23mg | 14% | |
| Total Carbs | 6.77g | 10% | |
| Sugars | 1.85g | 32% | |
| Dietary Fiber | 0.44g | 8% | |
| Protein | 4.6g | 40% | |
| Vitamin C | 6.7mg | 49% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 2.5mg | 61% | |
| Calcium | 11.7mg | 5% | |
* 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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