In heavy pot heat vegetable oil on med. - heat. Cook onion , celery, carrot till sft. 6 min.
Stir in mango and coconut cook 2 min. Add flour , curry powder, cumin powder and cook stirring often 3 min. Add stock and bring to a boil. Reduce heat , simmer 20 min. Puree 1/2 of the soup in blender or food processor. Return to pot and add chiccken simmer tll chicken is cooked. 12 min. Stir in cilantro and taste for salt and pepper.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 42 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 17.1mg||5 %|
|Sodium 756mg||26 %|
|Potassium 209.9mg||6 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 11.1g|
|Protein 7.9g||11 %|
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Calories per serving: 122
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