Name: Curried Carrot, Sweet Potato, and Ginger Soup recipe by Rukshana Ruks at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: 2 teaspoons canola 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 tablespoon grated ginger; 2 teaspoons curry powder; 3 cups fat-free, less-sodium chicken broth; Salt to taste

ABOUT Curried Carrot, Sweet Potato, and Ginger Soup RECIPE

This soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than cream, a dairy product Willett discourages due to its high saturated-fat content. Don't worry about saturated fat or cholesterol with this creamy soup. Carrots and sweet potatoes are rich in vitamin A and beta-carotene, which promotes healthy vision. Add whole grain crackers for fiber and dipping.

Ingredients Serving: 5

2 teaspoons canola 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 tablespoon grated ginger
2 teaspoons curry powder
3 cups fat-free, less-sodium chicken broth
Salt to taste

Instructions

Heat oil in a large saucepan over medium-high heat. Add shallots; saute 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.
Curried Carrot, Sweet Potato, and Ginger Soup is ready to serve

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