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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop carrots, celery, onions and sweet potatoes. Peel and slice garlic and chorizo. Finely chop parsley leaves and stalks. | 2. Bring a large pot to medium-high heat. Pour in the olive oil and add all the chopped and sliced ingredients (including the chorizo) into to pot. Add curry powder and mix with a wooden spoon. | 3. Cook for about 10 minutes or until the carrots have softened but are not falling apart and the onions are translucent in colour. | 4. Pour 1.8L boiling water into a large jug over the two stock cubes. Stir to dissolve the cubes and add to the vegetables. Give soup a good stir and bring to a boil. | 5. Reduce heat, cover pot with a lid and simmer for 15-20 minutes or until the sweet potato is cooked through. Season with salt and pepper. Stir and allow soup to cool slightly. Using a food processor or hand blender, blend soup in batches until smooth. | 6. Divide into bowls and top with finely diced chilli, salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
celery rib	2		sliced	5043.3333	0.0	1122.0	28.3333
onion	2		peeled chopped	128.0	29.888	3.52	0.32
potato	800		peeled chopped sweet	-	-	-	-
garlic clove	2		peeled sliced	5043.3333	0.0	1122.0	28.3333
chorizo sausage	200		peeled sliced	5043.3333	0.0	1122.0	28.3333
parsley	1		chopped	-	-	-	-
olive oil				-	-	-	-
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
vegetable bouillon cube	2		boiling boiling	5043.3333	0.0	1122.0	28.3333
sea salt black pepper			ground	5043.3333	0.0	1122.0	28.3333
red chili	1		diced	1.25	0.2753	0.0584	0.0138

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