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.
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 5 | ||
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Calories: 524 | ||
Calories from Fat: 274 (52%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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: 524
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