Sweet Potato & Lentil Thai Red Curry Soup
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
4.2g
Energy (kJ)
792kJ
Energy (kcal)
189kcal
Carbohydrate incl. fibre (g)
23.7g
Carbohydrate excl. fibre (g)
19.1g
Sugar (g)
7.5g
Fibre (g)
4.6g
Fat (g)
9.3g
Saturated fat (g)
7.7g
Unsaturated fat (g)
0.3g
Monounsaturated fat (g)
0.0g
Polyunsaturated fat (g)
0.1g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
449mg
Salt (g)
1.12g
Vitamin A (IU)
12984IU
Vitamin C (mg)
7.6mg
Calcium (mg)
40mg
Iron (mg)
0.55mg
Potassium (mg)
425mg
Total
21.0g
3959kJ
946kcal
118.7g
95.7g
37.3g
23.0g
46.3g
38.7g
1.4g
0.1g
0.3g
0.0g
0mg
2244mg
5.61g
64921IU
38.0mg
201mg
2.75mg
2124mg
- 2 onions, diced
- 3 cloves garlic, sliced
- 2 cm root ginger, finely diced
- 2 tbsp Thai red curry sauce
- 300 g sweet potato, peeled, chopped into small chunks
- 200 g carrots peeled, diced
- 150 g tinned brown lentils, cooked
- 1 Knorr Vegetable Stock Pot
- 400 ml reduced-fat coconut milk
Optional:
- 15 g fresh coriander