Chop all vegetables into medium sized pieces and sauté in butter for 5 minutes in a large soup pot.
Add enough broth to cover vegetables. Add all spices. Cover and simmer for 30 minutes or until vegetables are soft.
Transfer to a food processor and purée until smooth.
Transfer back to soup pot. Add remaining broth and coconut milk. Heat through (but do not boil).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (428g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 120 (54%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 408.7mg||14 %|
|Potassium 835.9mg||22 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 22.2g|
|Protein 3.4g||5 %|
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: 222
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