Curried Carrot, Sweet Potato, and Ginger Soup

Did you know that one baked, medium-sized sweet potato contains 438% of your daily value of vitamin A? Did you know that a white potato only contains 1%? Time to start eating more colorful! Orange it is! This soup is super easy to make and perfect for a cold winter afternoon.

Ingredients
2 teaspoons canola oil
1/2 cup chopped white onion
3 cups cubed peeled sweet potato
1 1/2 cups sliced peeled carrots
1 tablespoon powdered ginger
1/2 tablespoon curry powder
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion; 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. Garnish with a dollop of fat free sour cream if you want.