Rita Maas
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.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

jndgregory's Review

November 11, 2012
Delicious! Made according to recipe except used veggie broth instead of chicken. The flavors are awesome, no need to change anything.

3107Pocosmom's Review

May 12, 2012

eatitorwearit's Review

December 06, 2011

Trish2011's Review

February 06, 2011
I tried this over the weekend and found that the entire dish was overwhelmed by the taste of curry. I like curry but wanted to taste some of the other flavors as well. I will not make this again.

ccraig23's Review

December 29, 2010
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!

tamaraskitchen's Review

November 27, 2010
Great soup. I used veg broth instead of chicken and kept everything else the same. Great with crusty bread and a salad. Impressive enough for entertaining.

LisaMK's Review

October 26, 2009
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!

studiobee's Review

September 14, 2009
absolutely to die for! Will impress even the classiest of guests! Great as a first course, or with your favourite bread or sandwich as a meal.