Directions:
- Put carrots and onion in saucepan with curry powder, garlic and vegetable stock and bring to the boil.
- Simmer for 20-30 minutes.
- Let the mixture cool a little, then put it in the blender and blend until smooth. Pour the pureed mixture back into the saucepan and return it to the stovetop.
- Over low heat, add coconut milk and stir until fully combined and heated through.
- Sprinkle coriander on top and serve with toasted turkish bread soldiers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1245.98 Kcal (5217 kJ) | ||
| Calories from fat | 223.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.83g | 38% | |
|---|---|---|---|
| Sodium | 39433.98mg | 1643% | |
| Potassium | 1056.47mg | 22% | |
| Total Carbs | 212.49g | 71% | |
| Sugars | 15.36g | 61% | |
| Dietary Fiber | 10.18g | 41% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 25.2mg | 42% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 3.4mg | 19% | |
| Calcium | 122.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 202.63 Kcal (848 kJ) | ||
| Calories from fat | 36.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 38% | |
|---|---|---|---|
| Sodium | 6413.06mg | 1643% | |
| Potassium | 171.81mg | 22% | |
| Total Carbs | 34.56g | 71% | |
| Sugars | 2.5g | 61% | |
| Dietary Fiber | 1.65g | 41% | |
| Protein | 0.86g | 11% | |
| Vitamin C | 4.1mg | 42% | |
| Vitamin A | 0.3mg | 61% | |
| Iron | 0.5mg | 19% | |
| Calcium | 20mg | 12% | |
* 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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