Curried Carrot, Sweet Potato, and Ginger Soup

Rita Maas

Good to Know

Don't worry about saturated fat or cholesterol with this creamy soup. Carrots and sweet potatoes are rich in vitamin A and beta-carotene, which promotes healthy vision. Add whole grain crackers for fiber and dipping.



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.

Nutrition Information

  • Calories per serving144
  • Calories per serving14
  • Fat per serving2.3
  • Saturated fat per serving0.2
  • Monounsaturated fat per serving1.1
  • Polyunsaturated fat per serving0.7
  • Protein per serving4.1
  • Carbohydrates per serving27.3
  • Fiber per serving3.9
  • Cholesterol per serving0.0
  • Iron per serving1.1
  • Sodium per serving531
  • Calcium per serving38