Saute onion and celery in olive oil till translucent. Add carrots, chestnuts, and 2 T of the curry powder. Stir to coat. Add broth. Bring to boil. Turn down to simmer. Cook until all vegetables are cooked through. Using an immersion blender/ food processor process until smooth. Add coconut cream and the remaining curry powder and process again. Adjust seasoning.
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|Serving Size: 1 Serving (3482g)|
|Recipe Makes: Servings|
|Calories from Fat: 281 (14%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 0mg||0 %|
|Sodium 4906.6mg||169 %|
|Potassium 5994.4mg||158 %|
|Total Carbohydrate 413.6g||122 %|
|Dietary Fiber 77.6g||311 %|
|Sugars, other 336g|
|Protein 25.4g||36 %|
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Calories per serving: 2022
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