Potato Curry Soup

Potato Curry Soup

4.1 36 évaluations

Prép. 5min

Total 35min

6 portions

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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