Curried Sweet Potato And Carrot Soup
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tsps
Canola Oil1 cup
Shallot (chopped)1.5 cups
Carrot (1/4-inch slices peeled)1 tbsp
Ginger Root (grated fresh)2 tsps
Curry Powder1 tsp
SaltDirections:
1
Heat oil in a large saucepan over medium-high heat
2
Add shallots; saute in hot oil until tender, about 3 minutes
3
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
4
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
5
Season soup with salt
6
Pour about half the soup into a blender no more than half full
7
Hold lid in place and pulse blender a few times before leaving on to puree
8
Pour pureed soup into a serving bowl and repeat with remaining soup