Curried Carrot, Sweet Potato, and Ginger Soup

Ingredients

• 2 teaspoons canola oil 
• 1.5 cups carrots peeled sliced ()
• 2 teaspoons curry powder 
• 3 cups less-sodium chicken broth fat-free
• 1 tablespoon ginger grated
• 0.5 teaspoon salt 
• 0.5 cup shallots chopped
• 3 cups sweet potatoes and into cubed peeled ()

Equipment

• food processor
• sauce pan

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add shallots; saute 3 minutes or until tender.
3. Add potato, carrots, ginger, and curry; cook 2 minutes.
4. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
5. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.