Directions:
- Heat the oil in a large frying pan. Saute the leeks until softened. Add the cumin, black pepper and garlic. Cook for around a minute and remove from heat. Transfer to a slow cooker or stock pot.
- Add the sweet potato, carrot and vegetable stock. Stir well. Cook until carrots are softened - around 3 hours on high in a slow cooker, or 45 minutes over low heat in a stock pot.
- Place the capsicum in the frying pan and cook until soft. Add to the soup along with the ancho sauce. Cook a further 10 - 15 minutes.
- Remove from heat and allow to cool slightly before blending with an immersion blender.
- Serve with sour cream or evaporated soy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 711.63 Kcal (2979 kJ) | ||
| Calories from fat | 17.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 3% | |
|---|---|---|---|
| Sodium | 27932.2mg | 1164% | |
| Potassium | 278.2mg | 6% | |
| Total Carbs | 140.98g | 47% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 1.7mg | 9% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 253.17 Kcal (1060 kJ) | ||
| Calories from fat | 6.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 3% | |
|---|---|---|---|
| Sodium | 9937.28mg | 1164% | |
| Potassium | 98.97mg | 6% | |
| Total Carbs | 50.16g | 47% | |
| Sugars | 1.55g | 17% | |
| Dietary Fiber | 0.95g | 11% | |
| Protein | 0.66g | 4% | |
| Vitamin C | 3mg | 14% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 0.6mg | 9% | |
| Calcium | 19.2mg | 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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