Directions:
- Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
- Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
- * Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.1 Kcal (662 kJ) | ||
| Calories from fat | 93.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 16% | |
|---|---|---|---|
| Cholesterol | 10.85mg | 4% | |
| Sodium | 395.17mg | 16% | |
| Potassium | 253.46mg | 5% | |
| Total Carbs | 14.61g | 5% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 3.07g | 6% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 54.01 Kcal (226 kJ) | ||
| Calories from fat | 32.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 16% | |
|---|---|---|---|
| Cholesterol | 3.71mg | 4% | |
| Sodium | 135mg | 16% | |
| Potassium | 86.59mg | 5% | |
| Total Carbs | 4.99g | 5% | |
| Sugars | 3.26g | 38% | |
| Dietary Fiber | 0.68g | 8% | |
| Protein | 1.05g | 6% | |
| Vitamin C | 1.9mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 17.1mg | 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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