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Curried Carrot, Sweet Potato, and Ginger Soup

Rita Maas
Yield serves 5 (serving size: 1 1/4 cups)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.