Directions:
- In large skillet melt butter over medium heat.
- Add onions and sauté until translucent then add curry and chili powder and cook 5 minutes longer.
- Add apples and half the stock and bring to a boil.
- Transfer to a large soup pot and season with salt and pepper.
- Bring to a boil then reduce heat and simmer 45 minutes stirring occasionally.
- Puree mixture with hand blender until smooth.
- Add remaining stock and cream then simmer to heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.14 Kcal (1114 kJ) | ||
| Calories from fat | 159.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.75g | 27% | |
|---|---|---|---|
| Cholesterol | 52.45mg | 17% | |
| Sodium | 1031.68mg | 43% | |
| Potassium | 460.73mg | 10% | |
| Total Carbs | 18.73g | 6% | |
| Sugars | 7.65g | 31% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 10.39g | 21% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 72 Kcal (301 kJ) | ||
| Calories from fat | 43.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 27% | |
|---|---|---|---|
| Cholesterol | 14.19mg | 17% | |
| Sodium | 279.12mg | 43% | |
| Potassium | 124.65mg | 10% | |
| Total Carbs | 5.07g | 6% | |
| Sugars | 2.07g | 31% | |
| Dietary Fiber | 0.63g | 9% | |
| Protein | 2.81g | 21% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 0.3mg | 7% | |
| Calcium | 14.2mg | 5% | |
* 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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