CREAMY GINGER & CURRY SWEET POTATO SOUP

1/2 cup chopped onions

3 cups sweet potato, peeled and cut into 1/2 inch cubes

1 medium white potato, peeled and cut into 1/2 inch cubes

1+1/2 cups (1/4-inch) sliced peeled carrots

1 tablespoon grated ginger

2 teaspoons mild curry powder

3 cups water

1 teaspoon salt

Water sauté shallots until they are tender. Add potatoes, 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.