Adapted from Anne''s recipe http://www.foodbuzz.com/recipes/712113-thai-style-potato-leek-soup
Heat the butter, and add the curry paste. Gently fry the potato, leek, and shallots for a few minutes.
Add enough water to cover. Salt well, bring to boil, cover with a lid and lower the heat. Cook until the potatoes are soft.
Blend the soup, either in a blender or with an immersion blender, until smooth. Add the coconut milk. Using the coconut milk can add 1 1/2 cans water. Add more water if you want a thinner soup.
Add smoked cayene ( or chilli powder if you want it a little hotter)
Season to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (428g)|
|Recipe Makes: 5|
|Calories from Fat: 274 (52%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 36.6mg||11 %|
|Sodium 164.4mg||6 %|
|Potassium 1498.2mg||39 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 52.4g|
|Protein 8.3g||12 %|
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Calories per serving: 524
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