Directions:
- Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.
- Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.
- *Find in grocery stores' Asian-foods aisle.
- Note: Nutritional analysis is per 1 1/4-cup serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.07 Kcal (2131 kJ) | ||
| Calories from fat | 222.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.73g | 38% | |
|---|---|---|---|
| Cholesterol | 31.12mg | 10% | |
| Sodium | 2680.99mg | 112% | |
| Potassium | 1837.39mg | 39% | |
| Total Carbs | 58.67g | 20% | |
| Sugars | 33.88g | 136% | |
| Dietary Fiber | 16.36g | 65% | |
| Protein | 13.01g | 26% | |
| Vitamin C | 21.5mg | 36% | |
| Vitamin A | 4.8mg | 159% | |
| Iron | 6.3mg | 35% | |
| Calcium | 258.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 46.84 Kcal (196 kJ) | ||
| Calories from fat | 20.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 38% | |
|---|---|---|---|
| Cholesterol | 2.86mg | 10% | |
| Sodium | 246.7mg | 112% | |
| Potassium | 169.08mg | 39% | |
| Total Carbs | 5.4g | 20% | |
| Sugars | 3.12g | 136% | |
| Dietary Fiber | 1.51g | 65% | |
| Protein | 1.2g | 26% | |
| Vitamin C | 2mg | 36% | |
| Vitamin A | 0.4mg | 159% | |
| Iron | 0.6mg | 35% | |
| Calcium | 23.8mg | 26% | |
* 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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