Try this Curried Potato and Chickpea Soup recipe, or contribute your own.
Suggest a better description1. In a large pot, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or util softened. Add curry powder and cumin and cook, stirring, for 1 minute. Reduce hat to low and add potatoes and carrots. Cook, stirring, for 3 minutes or util vegetables begin to soften. Add 1-2 tbsp water if veggies stick.
2. Add vegetable stock, chickpeas, coconut milk, soy milk, and tomatoes. Increase heat to medium-high and bring to a boil. Duce heat to low and simmer, uncovered, 10 minutes or until vegetables are soft.
3. Add sugar and salt and pepper to taste. Simmer, uncovered, for 25 minutes or until flavored develop.
4. If desired, use immersion blender to make smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (827g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 603 | ||
Calories from Fat: 299 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 26.6g | 133 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 1692mg | 58 % | |
Potassium 1578.5mg | 42 % | |
Total Carbohydrate 70.6g | 21 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 58.9g | ||
Protein 14.4g | 21 % | |
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: 603
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