Heat oil in large saucepan, saute shallots until tender.
Add potato, carrots, ginger and curry powder; cook at least 2 minutes.
Add broth; bring to a boil.
Cover, reduce heat and simmer until vegetables are tender (about 20min)
Process the soup in a blender or food processor or with an immersion blender.
Adjust seasoning and serve.
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 101 (50%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 284.2mg||10 %|
|Potassium 565.5mg||15 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 19.2g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 204
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