How to Make Curried Sweet Potato and Carrot Soup - A Step-by-Step Guide

When the weather starts to turn chilly and the leaves begin to change color, there's nothing quite like a warm bowl of soup to make you feel cozy and satisfied. And if you're looking for a delicious and nutritious soup to add to your fall recipe lineup, look no further than this curried sweet potato and carrot soup.

This soup is packed full of flavor and healthy ingredients, making it the perfect dish for those looking for a satisfying and nourishing meal. The combination of sweet pot...

Read more

Ingredients

  • 2 teaspoons canola oil
  • ½ cup chopped shallots
  • 3 cups 1/2-inch cubes peeled sweet potato
  • 1 ½ cups 1/4-inch slices peeled carrot
  • 1 tablespoon grated fresh ginger root
  • 2 teaspoons curry powder
  • 3 cups fat free, low-sodium chicken broth
  • ½ teaspoon salt

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 5
  • Yield: 5 servings

  • Heat oil in a large saucepan over medium-high heat. Add shallots; saute in hot oil until tender, about 3 minutes.
  • Stir sweet potato, carrot, ginger, and curry powder together in the saucepan with the shallots; cook and stir until just beginning to soften, 3 to 4 minutes.
  • Pour chicken broth over the vegetable mixture; bring to a boil, cover the saucepan, reduce heat to low, and simmer until the vegetables are tender, 25 to 30 minutes. Season soup with salt.
  • Pour about half the soup into a blender no more than half full. Hold lid in place and pulse blender a few times before leaving on to puree. Pour pureed soup into a serving bowl and repeat with remaining soup.
  • Nutrition

    131 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 539mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 6g
    • Vitamin C: 6mg
    • Calcium: 47mg
    • Iron: 1mg
    • Potassium: 462mg