Directions:
- In a 4-quart Dutch oven, heat oil over medium heat.
- Add onion; cook for 3 minutes, stirring occasionally.
- Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.
- Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, ginger.
- Bring mixture to a boil; reduce heat.
- Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.
- Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth.
- Return pureed mixture to the remaining mixture in Dutch oven.
- Stir in white pepper and salt.
- Heat through. Serve with a dolop of creme fraiche.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.45 Kcal (663 kJ) | ||
| Calories from fat | 33.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 6% | |
|---|---|---|---|
| Sodium | 130.52mg | 5% | |
| Potassium | 497.22mg | 11% | |
| Total Carbs | 29.16g | 10% | |
| Sugars | 6.14g | 25% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 1.5mg | 8% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 96.63 Kcal (405 kJ) | ||
| Calories from fat | 20.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 6% | |
|---|---|---|---|
| Sodium | 79.6mg | 5% | |
| Potassium | 303.23mg | 11% | |
| Total Carbs | 17.78g | 10% | |
| Sugars | 3.75g | 25% | |
| Dietary Fiber | 2.75g | 18% | |
| Protein | 1.82g | 6% | |
| Vitamin C | 2.8mg | 8% | |
| Vitamin A | 0.8mg | 46% | |
| Iron | 0.9mg | 8% | |
| Calcium | 28.4mg | 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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