Directions:
- Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemon grass and cook for a further 3 minutes.
- Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.
- Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
- Return the soup to the saucepan, add the remaining coconut cream.and season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.
- Ladle the soup into bowls and garnish with the lime zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1164.77 Kcal (4877 kJ) | ||
| Calories from fat | 250.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.81g | 43% | |
|---|---|---|---|
| Sodium | 18739.35mg | 781% | |
| Potassium | 804.96mg | 17% | |
| Total Carbs | 205.58g | 69% | |
| Sugars | 87.56g | 350% | |
| Dietary Fiber | 6.68g | 27% | |
| Protein | 5.6g | 11% | |
| Vitamin C | 15.3mg | 26% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 2.1mg | 12% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 230.07 Kcal (963 kJ) | ||
| Calories from fat | 49.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 43% | |
|---|---|---|---|
| Sodium | 3701.44mg | 781% | |
| Potassium | 159mg | 17% | |
| Total Carbs | 40.61g | 69% | |
| Sugars | 17.29g | 350% | |
| Dietary Fiber | 1.32g | 27% | |
| Protein | 1.11g | 11% | |
| Vitamin C | 3mg | 26% | |
| Vitamin A | 0.3mg | 57% | |
| Iron | 0.4mg | 12% | |
| Calcium | 15mg | 8% | |
* 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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