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Ingredients
Peeling Potatoes
- 700 g russet potatoes, unpeeled, cut into pieces (5 cm/2 in. wide)
- 600 g water
- 1 tsp vegetable oil
Curry Potato Soup
- 115 g yellow onions, cut into pieces
- 115 g carrots, cut into pieces
- 2 garlic cloves
- 30 g extra virgin olive oil
- 1 tbsp curry powder
- 800 g vegetable stock
- 15 g Dijon mustard
- 1 bay leaf, dried
- 1 tsp salt, to taste
- ¼ tsp ground black pepper
- 85 g coconut cream, plus extra to drizzle, to garnish
- fresh parsley, to garnish
- bread, sliced, toasted, to serve
- Nutrition
- per 1 portion
- Calories
- 794.6 kJ / 189.9 kcal
- Protein
- 3.3 g
- Carbohydrates
- 25.7 g
- Fat
- 8.1 g
- Saturated fat
- 2.9 g
- Fiber
- 4.1 g
- Sodium
- 463.6 mg
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