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

Recipe Summary

prep:
20 mins
cook:
7 hrs 20 mins
total:
7 hrs 40 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Cook on Low for 7 hours.

  • 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.

  • Cook on High for 20 minutes.

Nutrition Facts

150 calories; protein 2.7g 6% DV; carbohydrates 28.4g 9% DV; fat 3.2g 5% DV; cholesterol 9.9mg 3% DV; sodium 90.8mg 4% DV. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
01/17/2017
This soup is a keeper. It was excellent as laid out in the recipe proportions and spices just right. I admit to omitting the maple syrup as I would only have used the real kind but did not have it on hand. I think though that I would still opt for the unsweetened version. By the way I made it as a stovetop soup and we were eating it within the hour. Great winter soup with a baguette and cheese. Read More
(2)
15 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2017
This soup is a keeper. It was excellent as laid out in the recipe proportions and spices just right. I admit to omitting the maple syrup as I would only have used the real kind but did not have it on hand. I think though that I would still opt for the unsweetened version. By the way I made it as a stovetop soup and we were eating it within the hour. Great winter soup with a baguette and cheese. Read More
(2)
Rating: 5 stars
10/03/2016
I made some changes based on what I had in stock. Added Tomatoes celery garlic and yellow curry. I had to use 2% milk. Yum yum!! I'll definitely make this again!! Read More
(1)
Rating: 5 stars
10/29/2016
This is delicious I also added black eyed peas and almond milk. I decided not to blend it to make a creamy soup and so it was a stew. I added more curry and ginger than the recipe recommended and i will make it that way again. Read More
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Rating: 5 stars
11/11/2015
This turned out fantastic with a few changes. I used a can of light coconut milk and 3 cups of vegetables broth and red curry paste a pinch of ground ginger and cinnamon. I also ended up having to cook it on high in my crockpot to actually soften the sweet potatoes. overall good base recipe. I love the the blended sweet and spicy flavor. Read More
Rating: 4 stars
10/21/2018
I had eaten a soup like this on a trip to New England last year so I was excited to find this. After it was ready however I was a tad disappointed. It didn't seem to have very much taste to it. Read More
Rating: 5 stars
12/13/2014
Wonderful! I made this with regular curry powder and almond milk instead of the 1/2 and 1/2. A hit at a recent party. Didn't have time for crock pot so cooked on stove top for about an hour. Added milk and maple syrup just before serving. Read More
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Rating: 4 stars
11/03/2019
My husband and I are vegans so I substituted almond milk for cream. I also had some Thai curry paste on hand and used some of that as we like food with a "kick." In our opinion the one ingredient that should have been omitted was the cinnamon. We like cinnamon but not in this soup. Trying to avoid extra sugar I also omitted the maple syrup. Before I added the cinnamon I loved the taste and texture. Read More
Rating: 4 stars
03/06/2020
I added some grape tomatoes because I needed to use them up in something, I try not to waste anything. The soup has good texture and flavour. I'll make it again. Read More
Rating: 4 stars
03/05/2017
I followed the recipe exactly as written. I made this later in the day so I didn't want to use the crock pot so I cooked this in my pressure cooker for 20 minutes. Came out wonderfully. Very good soup. Husband loved it:) Read More