Directions:
- Peel and chop vegetables into bite size pieces.
- Warm oil in pot, add Red Thai Curry Paste, sauté onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.
- Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
- Let cool then either blend in a blender or food process or use a stick blender to smooth out.
- Serve with a dollop of cream or sour cream if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.1 Kcal (1106 kJ) | ||
| Calories from fat | 75.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 13% | |
|---|---|---|---|
| Sodium | 170.37mg | 7% | |
| Potassium | 1211.52mg | 26% | |
| Total Carbs | 45.98g | 15% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 15.51g | 62% | |
| Protein | 5.26g | 11% | |
| Vitamin C | 40.5mg | 67% | |
| Iron | 390mg | 2167% | |
| Calcium | 131mg | 13% | |
| Amount Per 100 g | |||
| Calories | 50.73 Kcal (212 kJ) | ||
| Calories from fat | 14.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 13% | |
|---|---|---|---|
| Sodium | 32.72mg | 7% | |
| Potassium | 232.72mg | 26% | |
| Total Carbs | 8.83g | 15% | |
| Sugars | 1g | 21% | |
| Dietary Fiber | 2.98g | 62% | |
| Protein | 1.01g | 11% | |
| Vitamin C | 7.8mg | 67% | |
| Iron | 74.9mg | 2167% | |
| Calcium | 25.2mg | 13% | |
* 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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