Directions:
- Roasting Peppers-.
- Preheat grill or top oven to a high heat.
- Wash peppers and place in oven.
- The peppers will go black, turn to blacken all sides.
- (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
- Then peel and seed the peppers, cut into large segments.
- -.
- Melt butter in pan, add onions and saute until translucent.
- Add curry paste and fry a further 3 minutes.
- Add stock and peppers and let simmer a further 20 minutes.
- Puree in batches, then return soup to pan.
- Stir in coconut milk and reheat.
- Serve.
- For Vegetarian use vegetable stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.27 Kcal (1136 kJ) | ||
| Calories from fat | 178.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.86g | 31% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 280.32mg | 12% | |
| Potassium | 496.43mg | 11% | |
| Total Carbs | 18.65g | 6% | |
| Sugars | 10.13g | 41% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 6.99g | 14% | |
| Vitamin C | 93.4mg | 156% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 39.1mg | 217% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 69.42 Kcal (291 kJ) | ||
| Calories from fat | 45.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 31% | |
|---|---|---|---|
| Cholesterol | 3.33mg | 4% | |
| Sodium | 71.73mg | 12% | |
| Potassium | 127.04mg | 11% | |
| Total Carbs | 4.77g | 6% | |
| Sugars | 2.59g | 41% | |
| Dietary Fiber | 0.79g | 12% | |
| Protein | 1.79g | 14% | |
| Vitamin C | 23.9mg | 156% | |
| Vitamin A | 0.6mg | 76% | |
| Iron | 10mg | 217% | |
| Calcium | 7.3mg | 3% | |
* 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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