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Curried sweet potato (OR butternut squash) with lime and cilantro soup

Saturday, March 30, 2019
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Total time
50 minutes
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Preparation time
15 minutes
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Portions
8

This Indian-spiced soup gets its rich, creamy texture from pureed sweet potatoes, not heavy cream. Lime adds a nice bright note.

Ingredients
or1 tablespoon of oil, olive, salad or cooking (14 g)
or4 cups, chopped of onions, raw (640 g)
or1 tsp of salt, table (6 g)
or2 cloves of garlic, raw (6 g)
or2 tsps of spices, curry powder (4 g)
or2 tsps of ginger root, raw (4 g) minced
or10 grams of onion and garlic seasoning cube
or2000 grams of sweet potato, rawor2000 grams of squash, winter, butternut, raw
or1/2 unit yields of lime juice, raw (22 g)
or1/8 cup of coriander (cilantro) leaves, raw (2 g)
Preparation
1.
Heat oil in a large nonstick pot over medium heat. Add onion and salt; cook, stirring often, until onion has softened, about 10 minutes. Add garlic, ginger, curry powder and garam masala; stir and cook for 1 minute.
2.
Add broth and potatoes; bring to a boil. Reduce heat to medium-low; simmer until potato is soft, about 15 to 20 minutes. Puree soup in pot using an immersion blender (or transfer to a blender and puree in batches). Stir in lime juice (if using) and serve each bowl garnished with cilantro. Yields about 1 cup per serving.
Nutritional information
Per 100 gPer portion (338 g)% DRI
Energy64 kcal215 kcal11 %
Fat1 g2 g3 %
Fatty acids, total saturated0 g0 g2 %
Cholesterol0 mg0 mg0 %
Sodium104 mg353 mg15 %
Carbohydrate14 g46 g15 %
Sugars4 g13 gremove
Fiber2 g8 g31 %
Protein1 g4 gremove