Ingredients
- 2 tsp oil
- 1/2 cup chopped shallots
- 3 cups (1/2-inch) cubed peeled sweet potato
- 1 1/2 cups (1/4-inch) sliced peeled carrots
- 1 Tbsp grated fresh ginger
- 2 tsp curry powder
- 3 cups less-sodium broth (chicken, vegetable)
- 1/2 tsp salt
Method
- Heat oil in a large saucepan over medium-high heat.
- Add shallots; sauté 3 minutes or until tender.
- Add potato, carrots, ginger, and curry; cook 2 minutes.
- Add broth bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
- Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
Good to Know
You can also use an immersion blender if you have one.
A nice alternative to this is replace curry/ginger with garlic/dill
You do not need to add any dairy to this soup. With a nice crusty bread and green salad, makes for a good Autumn meal.
A serving is 1 1/4 cups