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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On medium-high heat in a stockpot, fry the spices until fragrant. Add the onions, garlic, carrots and celery and sweat until transluscent. | 2. Add the potatoes and beets, sauté for a couple more minutes. | 3. Add the stock. | 4. Bring to a boil and simmer until the beets are cooked. | 5. Puree using a handheld blender. | 6. Slowly add in the coconut milk and the orange juice and blend a little bit more. | 7. Season with salt and pepper. | 8. Serve piping hot! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
mustard seed	1	pinch		0.635	0.0351	0.0326	0.0453
cumin seed	1	pinch		0.4922	0.0581	0.0234	0.0292
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
vidalia onion	1		chopped	403.4676	0.0	89.7602	2.2667
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery rib	2		chopped	403.4676	0.0	89.7602	2.2667
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
russet potato	1		peeled diced	-	-	-	-
yellow beet	1	lb	peeled diced	403.4676	0.0	89.7602	2.2667
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
coconut milk	13 1/2	ounces		880.2517	21.2026	8.7642	91.24
orange juice	1/3	cup		37.2	8.5973	0.5787	0.1653
salt pepper				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.