1. Heat the oil in a medium-size skillet over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the curry powder and stir to coat the vegetables.
2.Transfer the onion mixture to a slow cooker. Add the cauliflowe, potato, and stock; season with salt, cover, and cook on low for 6 hours.
3. Add the chutney and, working in batches, puree the soup in a blender or processor, or with an imersion blender. Season to taste. Serve with cashews and parsley.
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|Serving Size: 1 Serving (1577g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 40 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 5.4mg||2 %|
|Sodium 5693.9mg||196 %|
|Potassium 509.1mg||13 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 28.4g|
|Protein 3g||4 %|
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Calories per serving: 172
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