Here’s another must have for our cold Canadian days. Curried Carrot, Sweet Potato and Ginger soup from health.com. It’s a dairy-free creamy soup that promises to warm you up.
Curried Carrot, Sweet Potato and Ginger Soup
Total Time: 30 min Yield: 5 servings
- 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
- 1/2 teaspoon salt
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.