Thai Style Roast Pumpkin And Carrot Soup Recipe

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Thai Style Roast Pumpkin And Carrot Soup
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Ingredients:

Directions:

  1. Coat carrots and pumpkin in 2/3 of the oil and roast in a hot oven for 30 minutes
  2. Meanwhile sweat off onion in the rest of the oil in a heavy base saucepan
  3. Add garlic, carrot and pumpkin to onion and fry a little longer
  4. Add fish sauce stock and coconut cream - liquid should end up just covering vegetables so don't be afraid to add/substract to make this so.
  5. Bring up to boil before simmering for 15 minutes or so to combine flavours (the longer the better, but it doesn't really matter as long as you don't let it boil dry!)
  6. Add 1/2 coriander, salt and pepper, stir
  7. Use your kitchen blender to pulverise everything!
  8. Add balance coriander, stir and serve (I serve with garlic bread)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 696.88 Kcal (2918 kJ)
Calories from fat 137.3 Kcal
% Daily Value*
Total Fat 15.26g 23%
Sodium 19336.49mg 806%
Potassium 256.4mg 5%
Total Carbs 118.29g 39%
Sugars 29.82g 119%
Dietary Fiber 1.44g 6%
Protein 1.68g 3%
Vitamin C 4.9mg 8%
Vitamin A 0.3mg 10%
Iron 0.3mg 1%
Calcium 25.8mg 3%
Amount Per 100 g
Calories 278.98 Kcal (1168 kJ)
Calories from fat 54.96 Kcal
% Daily Value*
Total Fat 6.11g 23%
Sodium 7740.94mg 806%
Potassium 102.64mg 5%
Total Carbs 47.35g 39%
Sugars 11.94g 119%
Dietary Fiber 0.58g 6%
Protein 0.67g 3%
Vitamin C 2mg 8%
Vitamin A 0.1mg 10%
Iron 0.1mg 1%
Calcium 10.3mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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