Directions:
- Heat oil in a large pan.
- Saute onion and ginger until soft, about five minutes, stir now and then.
- Add curry, stir to coat.
- Add carrots, garlic and bouillon.
- Heat to boiling, temper heat and let simmer until carrots are tender, about 20 minutes.
- Puree the soup in a blender, food-processor or hand-held blender (that's what I use).
- Now add coconut milk, salt and pepper.
- Let simmer for another 5 minutes and then add orange juice.
- Stir and reheat if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.21 Kcal (1269 kJ) | ||
| Calories from fat | 160.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.89g | 28% | |
|---|---|---|---|
| Sodium | 2663.59mg | 111% | |
| Potassium | 1037.67mg | 22% | |
| Total Carbs | 35.14g | 12% | |
| Sugars | 17.22g | 69% | |
| Dietary Fiber | 9.42g | 38% | |
| Protein | 5.97g | 12% | |
| Vitamin C | 35mg | 58% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 1.4mg | 8% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 57.2 Kcal (239 kJ) | ||
| Calories from fat | 30.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 28% | |
|---|---|---|---|
| Sodium | 502.47mg | 111% | |
| Potassium | 195.75mg | 22% | |
| Total Carbs | 6.63g | 12% | |
| Sugars | 3.25g | 69% | |
| Dietary Fiber | 1.78g | 38% | |
| Protein | 1.13g | 12% | |
| Vitamin C | 6.6mg | 58% | |
| Vitamin A | 0.4mg | 76% | |
| Iron | 0.3mg | 8% | |
| Calcium | 20.4mg | 11% | |
* 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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