Curried Carrot, Sweet Potato, and Ginger Soup

 source:  health.com
 Ingredients:

• 2 teaspoons olive oil 
• 1/2 cup chopped shallots 
• 3 cups (1/2-inch) cubed peeled sweet potato 
• 1 1/2 cups (1/4-inch) sliced peeled carrots 
• 1 tablespoon grated ginger 
• 1/2 teaspoon curry powder 
• 3 cups fat-free, less-sodium chicken broth 
• 1/2 teaspoon kosher salt

1. Heat oil in a large pot (I use my stockpot) 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.

This is really yummy.  If you follow the link to the original recipe, you may notice that I dropped the amount of curry significantly.  The original was so spicy that even I was tearing up eating it.  (I'm supposed to be the spicy food eater.)  But the texture is great, and the flavor is just right for a winter dinner.


A tip:  I didn't want to miss out on the nutrition of the potato skins, but I also didn't want to find chunks of potato skin in the soup after blending.  I came up with a nice compromise.  Use the small side of a vegetable grater to remove the skin from the potatoes, and add the grated skin along with the potatoes.  It goes pretty fast and we didn't get any chunks!

original recipe:  http://www.health.com/health/recipe/0,,10000000521968,00.html