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Sweet Potato & Lentil Thai Red Curry Soup

  • 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