Heat olive oil in large stock pot. Saute onion in oil for 5 minutes. Add garlic, saute 1 minute. Add carrots and ginger and cook until soft. Add potato, coconut milk, and broth. Bring to a boil and boil for 5 minutes. Reduce heat, add turmeric, paprika, curry powder, salt and pepper. Simmer for 20-25 minutes until potatoes soften.
Using an immersion blender, blend until smooth. Season with additional salt and pepper to taste.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 106 (60%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 523.2mg||18 %|
|Potassium 494.1mg||13 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 14.6g|
|Protein 2.7g||4 %|
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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: 176
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