Its that time of year again. Time to start to prepare our menu for the Thanksgiving Day Holidays. This year, I have decided to included root veges. I was so glad to find all these recipes from www.health.com.

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2 teaspoonscanola oil

1/2 cupchopped shallots

3 cups(1/2-inch) cubed peeled sweet potato

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

1 tablespoongrated ginger

2 teaspoonscurry powder

3 cupsfat-free, less-sodium chicken broth

1/2 teaspoonsalt

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.