Curried Sweet Potato and Carrot Soup

A super healthy and tasty, meatless soup that could complement a nice meat dish or stand alone.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 131 Calories

Ingredients

• ½ teaspoon salt
• 2 teaspoons curry powder
• ½ cup chopped shallots
• 1 tablespoon grated fresh ginger root
• 2 teaspoons canola oil
• 3 cups 1/2-inch cubes peeled sweet potato
• 1 ½ cups 1/4-inch slices peeled carrot
• 3 cups fat free, low-sodium chicken broth

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium-high heat. Add shallots; saute in hot oil until tender, about 3 minutes.

Step 2

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.

Step 3

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.

Step 4

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.