Ingredients:
- 15 cups roasted vegetable stock (roasted-veggie-stock.html >rich roasted veggie stock)
- cayenne pepper , for serving
Directions:
- Heat water in a large pot over medium-high heat.
- Add onion, garlic, ginger and chili. Cook for 5-7 minutes, until soft and fragrant.
- Add curry powder and cook 1 minute, stirring constantly.
- Pour in tomatoes, sweet potato, peas and stock, bring to a boil.
- Reduce heat and simmer, partially covered, 1 - 1 1/4 hours, until peas are tender.
- Remove from heat, stir in salt and pepper.
- Garnish each bowl with a sprinkle of cayenne to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.69 Kcal (740 kJ) | ||
| Calories from fat | 50.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 9% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 1% | |
| Sodium | 577.98mg | 24% | |
| Potassium | 486.34mg | 10% | |
| Total Carbs | 26.2g | 9% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 7.21g | 14% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.7mg | 15% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 95.09 Kcal (398 kJ) | ||
| Calories from fat | 27.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 9% | |
|---|---|---|---|
| Cholesterol | 2.18mg | 1% | |
| Sodium | 311.06mg | 24% | |
| Potassium | 261.74mg | 10% | |
| Total Carbs | 14.1g | 9% | |
| Sugars | 1.19g | 9% | |
| Dietary Fiber | 2.26g | 17% | |
| Protein | 3.88g | 14% | |
| Vitamin C | 4.5mg | 14% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.4mg | 15% | |
| Calcium | 27.5mg | 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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