Carrot and Yam Soup
Serving Size / Yield
- 2 teaspoons canola oil
- 1/2 cup chopped shallots
- 3 cups cubed peeled sweet potato
- 1 1/2 cups sliced peeled carrots
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 3 cups vegetable
- 1/2 teaspoon salt
In a large saucepan, saute shallots over medium-high heat for three minutes. Once tender, add the potato, carrots, ginger, and curry powder. Cook for an additional 3-5 minutes or until very fragrant.
Add the vegetable broth and boil. Cover, reduce the head, and simmer for 25 minutes or until the vegetables are tender. Add salt as desired.
Add the cooked soup to a food processor and pulse until smooth. Repeat with the remaining soup.
Alternatively, blend all of the ingredients in a high-powered blender for about six minutes or until steaming and smooth.