Curried Carrot, Sweet Potato, and Ginger Soup

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

                 carrot-sweet-potato-soup Recipe

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

Preparation

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

Nutritional Information

Calories per serving:144
Calories from fat:14%
Fat per serving:2.3g
Saturated fat per serving:0.2g
Monounsaturated fat per serving:1.1g
Polyunsaturated fat per serving:0.7g
Protein per serving:4.1g
Carbohydrates per serving:27.3g
Fiber per serving:3.9g
Cholesterol per serving:0.0mg
Iron per serving:1.1mg
Sodium per serving:531mg
Calcium per serving:38mg

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