Directions:
- Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
- Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
- Return to pan and add milk and curry powder. Simmer until heated through.
- Ladle into six bowls and top each with a tablespoon of yogurt for garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.35 Kcal (835 kJ) | ||
| Calories from fat | 9.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 2% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 1% | |
| Sodium | 130.7mg | 5% | |
| Potassium | 1019.17mg | 22% | |
| Total Carbs | 40.45g | 13% | |
| Sugars | 15.64g | 63% | |
| Dietary Fiber | 6.31g | 25% | |
| Protein | 10.5g | 21% | |
| Vitamin C | 28.9mg | 48% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2.9mg | 16% | |
| Calcium | 195.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 38.47 Kcal (161 kJ) | ||
| Calories from fat | 1.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 2% | |
|---|---|---|---|
| Cholesterol | 0.34mg | 1% | |
| Sodium | 25.22mg | 5% | |
| Potassium | 196.66mg | 22% | |
| Total Carbs | 7.81g | 13% | |
| Sugars | 3.02g | 63% | |
| Dietary Fiber | 1.22g | 25% | |
| Protein | 2.03g | 21% | |
| Vitamin C | 5.6mg | 48% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.6mg | 16% | |
| Calcium | 37.8mg | 20% | |
* 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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