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Curried Carrot, Sweet Potato, and Ginger Soup


Curried Carrot, Sweet Potato, and Ginger Soup
  • 2 teaspoonscanola oil
  • ½ cupchopped leeks
  • 3 cups(1/2-inch) cubed peeled sweet potato
  • 1½ cups(1/4-inch) sliced peeled carrots
  • 1 tablespoongrated ginger
  • 2 teaspoonscurry powder
  • 3 cupsfat-free, less-sodium chicken/vegitable broth
  • ½ teaspoonsalt
  1. Heat oil in a large saucepan over medium-high heat. Add leeks; 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.
  2. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

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