Curried Sweet Potato & Carrot Ginger Soup

Serving size: 6 servings


  • 2 tsp. canola oil
  • 1/2 cup shallots chopped
  • 3 cups sweet potato, peeled & cubed
  • 1 1/2 cups carrots, sliced
  • 1 tbsp. ginger grated
  • 2 tsp. curry powder
  • 3 cups low-sodium chicken broth
  • 1/2 tsp. salt


  1. In a large saucepan, heat oil over medium high heat. Add shallots and sauté for 3 minutes or until tender.
  2. Add sweet potato, carrots, ginger, and curry, cook 2 additional minutes. Add broth, bring to a boil, cover, reduce heat, and simmer for 25 minutes or until vegetables are tender. Stir in salt.
  3. Pour half of the soup into a food processor or blender and pulse until smooth. Repeat with remaining soup. Reheat if needed and serve.

Nutrition per serving: 134 calories, 25 g carbohydrates, 2 g fat, 4 g fiber, 5 g protein, 293 mg sodium, 8 g sugar.

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