Directions:
- Heat the oil in a large saucepan and fry the onions and garlic until soft and golden.
- Stir in the chilies, sweet potatoes and carrots. Add stock.
- Cover and bring to a boil. Simmer for 20 minutes or until all veggies are tender.
- Puree the soup, in batches if necessary, then return to the pan. Season and if necessary, add a bit of water to adjust the consistency.
- Serve with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1223.98 Kcal (5125 kJ) | ||
| Calories from fat | 20.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Sodium | 44708.43mg | 1863% | |
| Potassium | 940.27mg | 20% | |
| Total Carbs | 247.38g | 82% | |
| Sugars | 14.34g | 57% | |
| Dietary Fiber | 9.08g | 36% | |
| Protein | 4.61g | 9% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 2.5mg | 83% | |
| Iron | 1.3mg | 7% | |
| Calcium | 98.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 199.85 Kcal (837 kJ) | ||
| Calories from fat | 3.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.37g | 4% | |
|---|---|---|---|
| Sodium | 7300.08mg | 1863% | |
| Potassium | 153.53mg | 20% | |
| Total Carbs | 40.39g | 82% | |
| Sugars | 2.34g | 57% | |
| Dietary Fiber | 1.48g | 36% | |
| Protein | 0.75g | 9% | |
| Vitamin C | 2.6mg | 26% | |
| Vitamin A | 0.4mg | 83% | |
| Iron | 0.2mg | 7% | |
| Calcium | 16.1mg | 10% | |
* 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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