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.
Health APRIL 2002
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.
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