Carrot sweet potato soup gets its wonderfully creamy texture from pureed carrots and sweet potatoes rather than cream . Don’t worry about saturated fat or cholesterol with this creamy soup. As we all know carrots and sweet potatoes are full of nutrients and thus makes a very healthy soup. Carrots and sweet potatoes are rich in vitamin A and beta-carotene, which promotes healthy vision. Additionally you can add whole grain crackers for fibre and dipping. Now let’s try this filling and nutritious soup…..
Ingredients
- 2 teaspoons Oil
- 1/2 cup Shallots, chopped
- 3 cups Sweet potato, cubed and peeled
- 1 1/2 cups carrots, peeled and sliced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 3 cups fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
Method
- Heat oil in a large saucepan over medium-high heat.
- Add shallots; saute for three minutes or until tender. Add potato, carrots, ginger, and curry powder and cook for two minutes.
- Next add the broth and bring it to a boil.
- Reduce heat and cover the saucepan. Let it simmer for 25 minutes or until vegetables are tender; stir in the salt.
- Pour half of the soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
- Enjoy with garlic breads.