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Heat oil in sauce pan and saute garlic, when soft add curry powder and dry mustard, cook for3 minutes.
Stir in tomatoes and half vegetable stock, bring to a boil and then simmer for 15-20 minutes.
Puree the soup, in blender, working in batches if needed, then refrigerate for 2 hours or overnight.
After chilled, stir in heavy cream, lemon juice, and salt. Serve cold with dollop of sour cream and a sliver of mint leaf.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (741g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 183 | ||
Calories from Fat: 149 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 40.8mg | 13 % | |
Sodium 2474.7mg | 85 % | |
Potassium 67mg | 2 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.9g | ||
Protein 1.2g | 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: 183
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