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Potato Curry Soup

Potato Curry Soup
4.0 32 évaluations
Préparation 5min
Total 35min
6 portions
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Ingrédients

Peeling Potatoes
  • russet potatoes unpeeled, cut into pieces (2 in. wide)
    24 oz
  • water
    21 oz
  • vegetable oil
    1 tsp
Curry Potato Soup
  • yellow onions cut into pieces
    4 oz
  • carrots cut into pieces
    4 oz
  • garlic cloves
    2
  • extra virgin olive oil
    1 oz
  • curry powder
    1 tbsp
  • vegetable stock
    28 oz
  • Dijon mustard
    ½ oz
  • dried bay leaf
    1
  • salt to taste
    1 tsp
  • ground black pepper
    ¼ tsp
  • coconut cream plus extra to drizzle, to garnish
    3 oz
  • fresh chopped parsley to garnish
  • crusty bread (optionnel) sliced, toasted, to serve

Niveau

facile

Infos nut. par 1 portion

Sodium 461.8 mg
Protides 3.3 g
Calories 783.4 kJ / 187.3 kcal
Lipides 7.8 g
Fibre 4.1 g
Graisses saturées 2.8 g
Glucides 25.6 g

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Également présenté dans

Must Have - Second Bowl & Blade Cover Accessories 10 Recettes
États-Unis

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