Low Fat Sweet Potato and Carrot Soup

Makes 6 servings 

  • 1 tsp canola oil
  • 1 cup onion, coarsely chopped
  • 4 cloves garlic, peeled and minced
  • 2 tsp ground cumin
  • 2 Tbs curry powder
  • 1 lb carrots, cut up into 1-inch chunks
  • 1 lb sweet potatoes, peeled and cut into 1-inch pieces
  • 3 1/2 cups vegetable broth
  • Salt and peppe to taste  
  1. Heat oil in a large saucepan and sauté onion and garlic until softened.
  2. Stir in cumin and curry powder and cook for 1 minute.
  3. Add carrots, sweet potatoes and vegetable broth. Bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.
  4. Remove from heat and when cooled, blend until smooth with immersion blender.
  5. Reheat,  to serve, sprinkle with salt and pepper.
  6. Garnish with fat free sour cream or plain yogurt.