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Curried Sweet Potato and Carrot Soup

Curried Sweet Potato and Carrot Soup

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
TANNEHILLS

TANNEHILLS

A super healthy, tasty, vegetarian soup that could complement a nice meat dish or stand alone.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add shallots; saute in hot oil until tender, about 3 minutes.
  2. 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.
  3. 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.
  4. 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.
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Reviews

LindaT
0

LindaT

9/16/2014

Tasty.. make sure you use a curry with some heat to it... mine was mild so I added a bit of cayenne

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