2 teaspoons canola 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
    2 teaspoons curry powder (less if not big on curry taste)
    3 cups fat-free, less-sodium chicken broth
    1/2 teaspoon salt


Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 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.