Try this Chilled Mango-Curry Soup recipe, or contribute your own.
Suggest a better descriptionPut the mangoes, ginger, garlic, and onion in a blender and puree (or puree with a hand-held blender). Add the stock, vinegar, curry, and chile sauce and blend just to combine. Season to taste with soy sauce and pour into a medium bowl. Cover with plastic wrap and refrigerate until cold, 1 to 2 hours, or overnight. Ladle the soup into chilled soup bowls and garnish with some of the scallions, sour cream, and chile sauce. Serve cold. Per serving: 13 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 6 servings | ||
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Calories: 17 | ||
Calories from Fat: 4 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 57.5mg | 2 % | |
Potassium 47.2mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database 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: 17
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