Curried Sweet Potato and Carrot Soup Recipe

Heat oil in a large saucepan over medium-high heat. Add shallots; saute in hot oil until tender about 3 minutes.

Stir sweet potato carrot ginger and curry powder together in the saucepan with the shallots; cook and stir until just beginning to soften 3 to 4 minutes.

Pour chicken broth over the vegetable mixture; bring to a boil cover the saucepan reduce heat to low and simmer until the vegetables are tender 25 to 30 minutes. Season soup with salt.

Pour about half the soup into a blender no more than half full. Hold lid in place and pulse blender a few times before leaving on to puree. Pour pureed soup into a serving bowl and repeat with remaining soup.