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Curried Sweet Potato and Carrot Soup Recipe

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Curried Sweet Potato and Carrot Soup Recipe

Directions

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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
  • Methods :

  • Step 1

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

  • Step 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.

  • Step 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.

  • Step 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.

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