Sweet Potato & Carrot Soup

Sweet Potato & Carrot Soup

This warming recipe combines flavors of the season into a delightful soup. It’s a sweet & savory dish to enjoy for lunch or dinner.

2 tsp Best Choice® olive oil
½ cup chopped shallots
3 cups (1/2 inch) cubed peeled sweet potato
1 ½ cups (1/4 inch) sliced peeled carrots
1 tbsp Best Choice® grated ginger
1 tsp Best Choice® curry powder
3 cups Best Choice® fat free, less-sodium chicken broth
½ tsp Best Choice® salt
1 cup half & half or coconut milk
½ tsp turmeric
½ tsp cinnamon



Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 5 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. Or add to blender until creamy smooth. Return to pot and add milk. Bring to boil and serve. Garnish with fresh chopped parsley and shallots.

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