curried sweet potato and carrot soup

Ingredients

• Servings: 5
• 2 teaspoons canola oil
• 1/2 cup chopped shallots
• 3 cups 1/2-inch cubes peeled sweet potato
• 1 1/2 cups 1/4-inch slices peeled carrot
• 1 tablespoon grated fresh ginger root
• 2 teaspoons curry powder
• 3 cups fat free, low-sodium chicken broth
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a large saucepan over medium-high heat. add shallots; saute in hot oil until tender, about 3 minutes.
• stir sweet potato, carrot, ginger, and curry powder together in the saucepan with the shallots; cook and stir until just beginning to soften, 3 to 4 minutes.
• pour chicken broth over the vegetable mixture; bring to a boil, cover the saucepan, reduce heat to low, and simmer until the vegetables are tender, 25 to 30 minutes. season soup with salt.
• pour about half the soup into a blender no more than half full. hold lid in place and pulse blender a few times before leaving on to puree. pour pureed soup into a serving bowl and repeat with remaining soup.