Curried Carrot, Sweet Potato, and Ginger Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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