Photo: Cala
Estimated Nutrition (whole recipe, rough)
469
Calories
5g
Protein
39g
Fat
29g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 middle chopped onion
- 2 tablespoons butter
- 1 tablespoon curry powder
- 30 dag small carrots
- 8 dl stock
- 1 cup coconut milk
- salt and pepper to taste
Directions
1
Cook carrots in salt water, then strain and mash. In a pan melt butter, brown onion and add curry powder.
2
Mix all these ingredients in a blender. Add stock and pour the soup back into the pan.
3
Add coconut milk, salt and pepper. The soup should boil, then pour it into soup cups and cool in a refrigerator.
4
Decorate with parsley or mint leaves and serve.
Recipe sourced from
fandom