Curried Carrot, Sweet Potato, and Ginger Soup


adapted very slightly from Health.com

curried-ginger-carrot-soup-hl-521968-x

Ingredients

  • 2 teaspoons canola, olive or coconut oil
  • 1/2 cup chopped shallots or onions
  • 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 chicken broth
  • salt to taste

Preparation

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. If you prefer, you can puree soup with an immersion blender.

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