This creamy vegan soup is warmed by the flavors of curry & ginger.
Stovetop, Pot (small), Peeler, Immersion blender, Knife
Step 1
Peel & cube the potatoes & sweet potatoes. (If using frozen or pre-cubed sweet potatoes, skip this step.) Peel & mince the garlic.
Step 2
Add 1 cup of water (per person) to a pot. Add the potatoes, sweet potatoes & garlic. Cover & cook for 15-20 min, or until the potatoes are fork-tender.
Step 3
Add the curry powder, coconut milk & minced or grated ginger. Season with salt & pepper. Remove from the heat. Purée using an immersion blender until smooth & creamy. Serve hot & enjoy!
Nutrition facts
Average estimated amount for one serving
Energy | 133 cal. |
Fat | 4 g |
Carbohydrates | 21 g |
Protein | 3 g |
Fiber | 3 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Curried Coconut-Sweet Potato Soup" contains 133 Energy, 4 g of Fat, 21 g of Carbohydrates, 3 g of Protein, 3 g of Fiber.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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