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.
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
How to Make It
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.
This soup was SO delicious. I've never really made much with curry and I got nervous when the smell was so strong as I was making it, but it was the perfect amount. I didn't add the extra salt. I'll definitely be making this again!
Delicious and simple meal that cooks up quickly! I added more ginger because I love the spice, and had to add extra broth in the end because it came out verrrrry thick. I topped it with roasted pepitas and chowed down!