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Ingredientes
- 2 Tbsp. safflower oil
- 3 x celery stalks diced
- 1 x onion diced
- 2 x carrots diced
- 1 x russet potato peeled, diced
- 1 x white rose or possibly yellow finn potato peeled, diced
- 2 x garlic cloves chopped
- 3 Tbsp. curry pwdr
- 1 1/2 c. chicken or possibly vegetable stock or possibly water
- 3 c. lowfat milk
- 4 Tbsp. potato flour
- 1/2 c. cream Salt Freshly-grnd black pepper to taste
- 1 c. roasted cashews coarsley minced
Direcciones
- Heat oil in a heavy soup pot. Add in celery, onion and carrots and saute/fry till onions are soft. Stir in potatoes and garlic. Add in curry pwdr and saute/fry for a minute. Stir in stock and lowfat milk. Bring to a boil, lower heat and simmer till all vegetables are soft.
- Combine potato flour with a little of the soup liquid to make a runny paste. Stir sufficient into the soup to thicken it. Stir in cream and heat through. Season with salt and pepper to taste. Serve, adding a generous helping of cashews to each bowl.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 403 | |
| Calories from Fat 165 | 41% |
| Total Fat 18.56g | 23% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 227mg | 9% |
| Potassium 987mg | 28% |
| Total Carbs 39.46g | 11% |
| Dietary Fiber 4.5g | 15% |
| Sugars 13.17g | 9% |
| Protein 20.88g | 33% |
