Directions:
- Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.12 Kcal (549 kJ) | ||
| Calories from fat | 56.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 10% | |
|---|---|---|---|
| Cholesterol | 2.63mg | 1% | |
| Sodium | 540.9mg | 23% | |
| Potassium | 511.25mg | 11% | |
| Total Carbs | 15.5g | 5% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 4.92g | 10% | |
| Vitamin C | 59.2mg | 99% | |
| Iron | 29mg | 161% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 35.04 Kcal (147 kJ) | ||
| Calories from fat | 15.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 10% | |
|---|---|---|---|
| Cholesterol | 0.7mg | 1% | |
| Sodium | 144.54mg | 23% | |
| Potassium | 136.62mg | 11% | |
| Total Carbs | 4.14g | 5% | |
| Sugars | 1.27g | 19% | |
| Dietary Fiber | 0.85g | 13% | |
| Protein | 1.31g | 10% | |
| Vitamin C | 15.8mg | 99% | |
| Iron | 7.8mg | 161% | |
| Calcium | 10.1mg | 4% | |
* 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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