Curried Sweet Potato Soup recipe

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Ingredients

5 cups chicken broth
2 large sweet potatoes, peeled and cut into cubes
2 cups baby carrots
1 onion, chopped
1 teaspoon red curry powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup half-and-half
2 tablespoons real maple syrup
salt and ground black pepper to taste

Nutrition Info

150.2 calories
carbohydrate: 28.4 g
cholesterol: 9.9 mg
fat: 3.2 g
fiber: 4.3 g
protein: 2.7 g
saturatedFat: 2 g
servingSize: -
sodium: 90.8 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.

  2. Cook on Low for 7 hours.

  3. Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup, season with salt and pepper.

  4. Cook on High for 20 minutes.

Recipe Yield

9 servings

Recipe Note

A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup.

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