Curried Carrot and Sweet Potato Ginger Soup is a quick blend, carrots and sweet potatoes simmered with ginger, curry and vegetable broth are transformed into this tasty, nutritious and creamy soup! It is so good for you, it’s easy to enjoy a second bowl, guilt-free!
When I came across this recipe for curried carrot and sweet potato ginger soup in a health magazine, I knew I had to try it.
My family craves for Thai food occasionally, and there is a great restaurant here in Charleston called ‘Basil’ that we love to eat at from time to time. The first time I made this luscious soup, it reminded me of some of those Thai flavors infused into their main dishes.
Although the curry and ginger lends to the spicy kick and flavors in this soup, which I found to be too strong for some palates, I needed to make a small adjustment and decided to add in some lime juice to balance out some of the heat.
Curried Carrot and Sweet Potato Ginger Soup is nutritious and tasty with every spoonful!
A healthy soup loaded with carrots and sweet potatoes that are rich in vitamin A and beta-carotene, and helps to promote healthy vision is a win-win soup for me!
This recipe delivers on many fronts: loaded with antioxidants, simple to prepare, and it’s an unexpected twist on a traditional vegetable soup.
What you need to make this Curried Carrot and Sweet Potato Ginger Soup…
For this recipe: you will need 4 carrots, an onion, 1 sweet potato, some ground ginger and curry powder, and low sodium vegetable broth and some lime juice.
Then simmer the soup for about 20 minutes. A quick blend to puree the soup and it’s done. But before you serve it, you will need to taste it and see if it’s too spicy for you. If you think it is, then stir in a little lime juice to balance out some of the heat.
If you love the flavor as it stands – by all means – leave it alone.
My husband was so surprised with the flavors and loved the fact that these simple ingredients wowed him!
Curried Carrot and Sweet Potato Ginger Soup turned out really good. Thick and creamy soup with a gorgeous color!
Definitely a different soup for the family, and very satisfying. Serve a bowl of soup with a grilled cheese sandwich next to it and dinner is done!
The Fall is always a lovely time of year.
There’s nothing better than a bowl of comfort soup loaded with nutrients. Great soup to reheat as leftovers for another day!
*Check out our full recipe card below.
Curried Carrot and Sweet Potato Ginger Soup
1 Tbsp. olive oil
1 small onion (3/4 cup)- chopped
1 large sweet potato (about 3 cups), peeled and cubed sweet potato
4 large carrots (about 2.5 cups), peeled and sliced carrots
1/8 tsp. ground ginger (or 1 Tbsp. fresh grated ginger)
2 tsp. ground curry powder
3 cups low sodium vegetable broth
1/2 tsp. salt
1 Tbsp. fresh lime juice (1/2 of a fresh lime, or bottled)
some freshly chopped cilantro or dried sage, as garnish
In a medium or large soup pot, heat oil, add onion and saute for 3 minutes, until tender. Add potatoes, carrots, ginger and curry; cook for 2 minutes, stirring occasionally.
Add broth and bring to a boil. Cover and reduce heat. Simmer for 20 to 25 minutes. Turn off heat.
Taste and add in the salt and the lime juice. Pour the soup in small batches into a food processor or blender and carefully pulse until smooth. Repeat with remaining soup. If the soup is too thick, pour in some water.
Serve in individual bowls and garnish with a sprinkle of fresh cilantro or sage on top.
Serves 4 to 6
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Recipe adapted from Health.com