Ingredients50 m servings 131 cals
- 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.
Per Serving: 131 calories; 2.1 g fat; 23.1 g carbohydrates; 5.7 g protein; 0 mg cholesterol; 539 mg sodium. Full nutrition
ReviewsRead all reviews 10
I'm rating on the soup itself without me altering it. Pretty darn good! I did alter it a bit after tasting it. I added some tabasco sauce, dill, cayenne pepper, and some sauteed onions to the...
I used canola/olive oil and Madras curry (the hot kind), and I didn't peel the carrots or sweet potatoes. But otherwise followed the recipe. It was so bland that I needed to add granulated garli...
I loved the soup. It was quick and easy to make, and so nutritious.
Tasty.. make sure you use a curry with some heat to it... mine was mild so I added a bit of cayenne
I made it as written, then tasted it. The soup was a little bland. It may have been that my carrots were not sweet enough. I added a little more ginger and some cinnamon to warm the soup up. I ...
This smelled and tasted wonderful! I doubled the recipe, used vegetable broth, and added salt.
This was super yum; perfect, thick, warming comfort food with minimal calories. Easy to make too. :)
Excellent soup as is! Even my daughter who has professed to not liking sweet potatoes was surprised to hear that it was one of the main ingredients! Will be making it to serve prior to the Tha...