Directions:
- In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer.
- Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended.
- Sprinkle with peanuts. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.63 Kcal (1112 kJ) | ||
| Calories from fat | 192.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.39g | 33% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 167.01mg | 7% | |
| Potassium | 362.04mg | 8% | |
| Total Carbs | 13.61g | 5% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 8.38g | 17% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 4.6mg | 26% | |
| Calcium | 35.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 275.89 Kcal (1155 kJ) | ||
| Calories from fat | 199.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.22g | 33% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 173.47mg | 7% | |
| Potassium | 376.03mg | 8% | |
| Total Carbs | 14.13g | 5% | |
| Sugars | 4.85g | 19% | |
| Dietary Fiber | 3.91g | 15% | |
| Protein | 8.7g | 17% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 4.8mg | 26% | |
| Calcium | 37.1mg | 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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