Pour olive oil in a pan, add the ginger and garlic and sauté.
Add the onions and sauté till they soften.
Then add the carrots, sweet potatoes and salt to taste.
Stir well for some time and then add the stock.
Cook at low heat with the lid on till the vegetables are well cooked and have softened.
Make a smooth purée using a mixer / hand blender after cooling it down.
Pour the mixture back into the pan and adjust the consistency by adding stock as required.
Bring to a boil and season as required.
Pour into a serving bowl and garnish with cream and pistachio while serving.
Adjust proportion of vegetables as per preference. Experiment with different spices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1115g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 732 (50%)|
|Amt Per Serving||% DV|
|Total Fat 81.4g||108 %|
|Saturated Fat 47.4g||237 %|
|Monounsaturated Fat 26.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 295.7mg||91 %|
|Sodium 1127.9mg||39 %|
|Potassium 3420.7mg||90 %|
|Total Carbohydrate 119.1g||35 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 115.8g|
|Protein 70.5g||101 %|
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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: 1472
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