Directions:
- In a soup pot, saute the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
- Add the ginger, curry, nutmeg, bay leaves, and salt. Saute for another minute, stirring constantly. Add the water or stock, sweet potatoes, citrus peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 - 20 minutes.
- Remove bay leaves. Add the juice and coconut milk. Puree the soup in batches until smooth. Reheat gently if needed. Stir in the lemon or lime juice.
- Serve with garnishes of your choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.7 Kcal (1313 kJ) | ||
| Calories from fat | 173.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.23g | 30% | |
|---|---|---|---|
| Sodium | 267.37mg | 11% | |
| Potassium | 643.79mg | 14% | |
| Total Carbs | 32.79g | 11% | |
| Sugars | 12.39g | 50% | |
| Dietary Fiber | 5.83g | 23% | |
| Protein | 4.2g | 8% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 2.4mg | 13% | |
| Calcium | 74.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 81.23 Kcal (340 kJ) | ||
| Calories from fat | 44.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 30% | |
|---|---|---|---|
| Sodium | 69.23mg | 11% | |
| Potassium | 166.7mg | 14% | |
| Total Carbs | 8.49g | 11% | |
| Sugars | 3.21g | 50% | |
| Dietary Fiber | 1.51g | 23% | |
| Protein | 1.09g | 8% | |
| Vitamin C | 3.2mg | 21% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.6mg | 13% | |
| Calcium | 19.3mg | 7% | |
* 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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