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 calories
carbohydrate: 23.1 g
cholesterol: : -
fat: 2.1 g
fiber: 3.9 g
protein: 5.7 g
saturatedFat: 0.2 g
servingSize: -
sodium: 539.4 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  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.

Recipe Yield

5 servings

Recipe Note

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

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