Directions:
- Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir until onions are translucent (about 5 minutes).
- Add the garlic, carrots, and celery, and cook an additional 3-5 minutes.
- Add the tomatoes and bring to a boil.
- Add curry paste, cumin, and chicken stock. Cover partially and reduce heat to medium-low.
- Simmer, stirring occasionally, for about 20 minutes.
- Add coconut milk and use an immersion blender to puree until smooth.
- Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.07 Kcal (1080 kJ) | ||
| Calories from fat | 195.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.71g | 33% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 272.95mg | 11% | |
| Potassium | 358.06mg | 8% | |
| Total Carbs | 13.92g | 5% | |
| Sugars | 6.71g | 27% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 4.29g | 9% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 50.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.73 Kcal (325 kJ) | ||
| Calories from fat | 58.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 33% | |
|---|---|---|---|
| Cholesterol | 0.72mg | 1% | |
| Sodium | 82.21mg | 11% | |
| Potassium | 107.85mg | 8% | |
| Total Carbs | 4.19g | 5% | |
| Sugars | 2.02g | 27% | |
| Dietary Fiber | 0.74g | 10% | |
| Protein | 1.29g | 9% | |
| Vitamin C | 1.9mg | 11% | |
| Iron | 0.4mg | 8% | |
| Calcium | 15.2mg | 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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