Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Health April 2002

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Credit: Rita Maas

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

144 calories; calories from fat 14%; fat 2.3g; saturated fat 0.2g; mono fat 1.1g; poly fat 0.7g; protein 4.1g; carbohydrates 27.3g; fiber 3.9g; iron 1.1mg; sodium 531mg; calcium 38mg.
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