Curried Sweet Potato and Carrot Soup recipe
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Ingredients
- 2 teaspoons canola oil ½ cup chopped shallots 3 cups 1/2-inch cubes peeled sweet potato 1 ½ 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 ½ teaspoon salt
Nutrition Info
- 130.8 caloriescarbohydrate: 23.1 gcholesterol: : -fat: 2.1 gfiber: 3.9 gprotein: 5.7 gsaturatedFat: 0.2 gservingSize: -sodium: 539.4 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Curried Sweet Potato and Carrot Soup
Directions
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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.