With holiday season upon us, it is really important to eat clean meals and snacks in preparation for the heavy holiday meals. You know we hate the word DIET, so don’t think about dieting (and DO NOT STARVE YOURSELF LEADING UP TO A BIG MEAL. You make significantly worse choices when you are starving…). Instead, focus on healthful, seasonal, delicious food that will leave you feeling satisfied.
I don’t know about you all, but we just can’t get enough of these wonderful fall soups here at FITtrition. Try this seasonal and vegan-friendly soup from Health Magazine out tonight! (I changed the recipe a bit so if you follow the link, it is slightly different from the recipe listed on this blog. The recipe on the blog is not vegan because it uses chicken broth).
Curried Sweet Potato, Carrot, and Ginger Soup
- 2 teaspoons canola oil
- 1/2 cup chopped shallots
- 3 cups (1/2-inch) cubed peeled sweet potato
- 3 cups (1/4-inch) sliced peeled carrots
- 2 tablespoon grated ginger
- 2 teaspoons curry powder
- 5 cups low sodium vegetable broth
- 1/2 teaspoon salt
- Optional: top with a dollop of greek yogurt
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.