Curried Carrot, Sweet Potato, and Ginger Soup
- Number of Servings: 4
Ingredients
2 1tsp Canola Oil 8 tbsp chopped Shallots 1 sweetpotato, 5" long Sweet potato 1.5 cup, chopped Carrots, raw 3 tsp Ginger Root 2 tsp Curry powder 3 cup (8 fl oz) Chicken Broth .5 tsp Salt
Step 1
Heat oil in a large saucepan over medium-high heat. Add shallots, saute 3 minutes or until tender. Add sweet potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
Step 2
Pour half of the soup in a foot processor; pulse until smooth. Repeat procedure with remaining soup.
Serving Size: Serves 4 (serving size: 1 1/2 cups)
Number of Servings: 4
Recipe submitted by SparkPeople user FRUMP1948.
Heat oil in a large saucepan over medium-high heat. Add shallots, saute 3 minutes or until tender. Add sweet potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
Step 2
Pour half of the soup in a foot processor; pulse until smooth. Repeat procedure with remaining soup.
Serving Size: Serves 4 (serving size: 1 1/2 cups)
Number of Servings: 4
Recipe submitted by SparkPeople user FRUMP1948.
Nutritional Info Amount Per Serving
- Calories: 100.0
- Total Fat: 3.0 g
- Cholesterol: 3.8 mg
- Sodium: 1,051.1 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.7 g
- Protein: 2.4 g
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