Roasted Chestnut Soup with a bit of curry. Vegan
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 | ||
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Calories: 2022 | ||
Calories from Fat: 281 (14%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 2022
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