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Curried Pumpkin Peanut Soup – Recipe Redo
DIANNE'S VEGAN KITCHEN14Ingredients
55Minutes
260Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 tsp. olive oil
- 1 onion (large, diced)
- 1 Tbsp. ginger (fresh grated)
- 2 large carrots (sliced)
- 14 oz. diced tomatoes
- 3 cups kidney beans (cooked, I used 1 ½ cup each red kidney beans and white kidney beans)
- 2 cups vegetable broth
- 2 cups non dairy milk
- 14 oz. pumpkin puree (not pumpkin pie filling)
- 2/3 cup creamy peanut butter (natural)
- 2 tsp. curry powder
- 1/2 tsp. sea salt
- 4 cups fresh spinach (chopped)
- 1/4 cup roasted peanuts (chopped)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium680mg28% |
| Potassium830mg24% |
| Protein15g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A260% |
| Vitamin C90% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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