Curried Carrot, Sweet Potato, and Ginger Soup

Rita Maas
This soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than cream, a dairy product Willett discourages due to its high saturated-fat content.

Yield:

serves 5 (serving size: 1 1/4 cups)

Nutritional Information

Calories 144
Caloriesfromfat 14 %
Fat 2.3 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 4.1 g
Carbohydrate 27.3 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 531 mg
Calcium 38 mg

Ingredients

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

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.

Note:

April 2002