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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 308g Recipe makes 5 cups) |
||
| Calories 156 | ||
| Calories from Fat 65 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 513mg | 21% | |
| Potassium 428mg | 12% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 13.1g | ||
| Protein 4.6g | 9% | |
Ingredients
- 3 tart apples
- 4 carrots
- 1 teaspoon ginger
- 4 teaspoons curry powder
- 3 cups chicken broth (I use faux chicken broth, you can use real)
- 1/2 cup coconut milk
- 1 teaspoon cilantro
- 1 teaspoon butter or margarine
- salt
- pepper
Directions
1
Chop carrots and place in large pot with butter on medium/ low heat.2
While carrots are sweating, core and dice apples (you can remove the peels, but I like to leave them on).3
Add to carrots.4
Cover and simmer for about 30 minutes, or until apples and carrots are tender.5
Add remaining ingredients, cook another 10 minutes.6
Blend until smooth.
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Featured Reviews for This Recipe
From: GidgeJane
On Feb 8, 2007
Yummy and fast! I used a bit more coconut milk (and less chicken stock). Pink Lady apples worked well with this recipe, and I loved not having to peel them.
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