Curried Carrot, Sweet Potato, and Ginger Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Curried Carrot, Sweet Potato, and Ginger Soup calories by ingredient


Introduction

2 teaspoons canola oil
1/2 cup chopped shallots (1/2 large)
3 cups (1/2-inch) cubed peeled sweet potato (1 large)
1 1/2 cups (1/4-inch) sliced peeled carrots (4 large)
1 tablespoon grated giinger
2 teaspoons curry powder
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt 2 teaspoons canola oil
1/2 cup chopped shallots (1/2 large)
3 cups (1/2-inch) cubed peeled sweet potato (1 large)
1 1/2 cups (1/4-inch) sliced peeled carrots (4 large)
1 tablespoon grated giinger
2 teaspoons curry powder
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
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

Directions

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.