Curried Carrot, Sweet Potato and Ginger Soup - Scottsbluff Area News, Sports, and Weather

Curried Carrot, Sweet Potato and Ginger Soup


2 tsp canola oil
1/2 c chopped shallots
3 c cubed, peeled sweet potato
1 1/2 c sliced peeled carrots
1 TB grated ginger
2 tsp curry powder
3 c chicken broth (low-sodium is best)
1/2 tsp salt

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. OR you can use a hand blender.

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