Try this Curried Corn and Tomato Soup recipe, or contribute your own.
Suggest a better description1. Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir. 2. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer for 20 minutes. 3. Pour the soup into the container of a food processor or electric blende Blend as thoroughly as possible. Reheat and add the corn. Bring to the boi 4. Remove from the heat and stir in the yogurt. Serve sprinkled with chopp chives.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 100 | ||
Calories from Fat: 26 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 41.5mg | 1 % | |
Potassium 197.6mg | 5 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 14.9g | ||
Protein 3.9g | 6 % | |
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: 100
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