A creamy, thick soup great for appetizers, main courses, and camping expeditions. Can be made in advance and kept in the freezer until needed
In a food processor, puree ginger, all peppers and tomatoes.
In large stockpot, saute onion and garlic. Add bay leaves and spices, cook to release flavours. Deglaze pot with 1 cup of stock. Add veggie puree, chickpeas, chutney and remaining stock. Simmer for 45 minutes on medium low heat.
Remove from heat, discard bay leaves.
Add coconut milk.
Return to food processor and puree until smooth.
When heating again, avoid boiling.
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|Serving Size: 1 Serving (819g)|
|Recipe Makes: 8|
|Calories from Fat: 254 (50%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 783.2mg||27 %|
|Potassium 1591.5mg||42 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 46.7g|
|Protein 13.1g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 513
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