Estimated Nutrition (whole recipe, rough)
Counts 11 of 16 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Butternut | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 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
- 2 small onions roughly chopped
- 2 large cloves mild / Russian garlic squashed with the blade of a knife
- 2 large scallions (green onions) roughly chopped
- 8 medium carrots roughly chopped
- 1 small butternut pumpkin skinned and roughly chopped
- 5 medium fresh tomatoes halved
- 1 medium red chilli with or without seeds depending on taste
- 1 tbsp red curry paste
- 1 medium knob of ginger shredded
- handful each of chopped chives, basil and coriander (cilantro)
- 2 litres chicken stock
- water
- 50 g butter
Directions
In a large stock pot heat small amount olive oil and saute' onions, garlic, chilli, ginger and shallots until they begin to caramelise slightly.
Stir in curry paste.
Add chopped carrots, pumpkin and tomatoes and cover with stock and water.
It is quite a thick soup once blended so i like to leave adding the water until after i puree it but this is up to you.
Add chopped herbs, and season with salt and pepper to taste.
Simmer for 1-1½ hours until stock has reduced and veggies are all soft and falling apart.
Use a stick blender if you have one to puree the mix (food processor would work just as well) until smooth and creamy.
Add water if it is too thick and leave to simmer after adding butter (this is optional but it gives it the most amazing yummy flavour, and i figure the rest of the soup is low fat so it is not so bad!) serve with crusty bread and a dollop of creamy Greek yoghurt a splash of cream.
Category:Carrot Soup Recipes
Category:Butternut squash Recipes
Category:Tomato Recipes
Category:Fresh chile pepper Recipes
Category:Chicken stock Recipes