Directions:
- Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
- And curry powder.
- Saute for about 5 minutes or until leeks soften slightly.
- Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
- Puree in a blender or food processor.
- Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
- Garnish with grated carrot. Serves 4 to 6.
- The Globe and Mail -
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.76 Kcal (1071 kJ) | ||
| Calories from fat | 109.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 19% | |
|---|---|---|---|
| Cholesterol | 30.79mg | 10% | |
| Sodium | 456.58mg | 19% | |
| Potassium | 741.68mg | 16% | |
| Total Carbs | 29.47g | 10% | |
| Sugars | 12.63g | 51% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 9.68g | 19% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.3mg | 7% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 60.28 Kcal (252 kJ) | ||
| Calories from fat | 25.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 19% | |
|---|---|---|---|
| Cholesterol | 7.26mg | 10% | |
| Sodium | 107.6mg | 19% | |
| Potassium | 174.8mg | 16% | |
| Total Carbs | 6.95g | 10% | |
| Sugars | 2.98g | 51% | |
| Dietary Fiber | 1.15g | 20% | |
| Protein | 2.28g | 19% | |
| Vitamin C | 3.3mg | 23% | |
| Vitamin A | 0.3mg | 43% | |
| Iron | 0.3mg | 7% | |
| Calcium | 20.1mg | 9% | |
* 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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