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.