Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 1 tbsp canola oil
- 2 tbsp minced shallots
- 1 medium onion, roughly chopped
- 1 large carrot, chopped
- 1 tbsp curry powder
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 2 medium Granny Smith apples, peeled, cored and cut into chunks
- 2 cups fat-free vegetable broth
- 1 cup nonfat milk
Preparation:
Heat oil on medium in a large pot or Dutch oven. Sauté shallots, onions and carrots for 4-5 minutes. Sprinkle curry powder and stir until fragrant. Add sweet potatoes and apples followed by vegetable broth. Bring to a boil, then turn heat to low, cover and simmer for 20 minutes, until potatoes are tender. Transfer soup to a blender or food processor and purée until smooth. Return to pot or Dutch oven. Stir in milk, then heat through.Serves 6
Per Serving: Calories 176, Calories from Fat 26, Total Fat 2.9g (sat 0.2g), Cholesterol 1mg, Sodium 60mg, Carbohydrate 33.8g, Fiber 4.8g, Protein 3.8g
