Curried Sweet Potato Soup


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

Prep Time:
20 mins
Cook Time:
7 hrs 20 mins
Total Time:
7 hrs 40 mins
9 servings


  • 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


  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.

Nutrition Facts (per serving)

150 Calories
3g Fat
28g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 150
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 91mg 4%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 15%
Total Sugars 9g
Protein 3g
Vitamin C 4mg 22%
Calcium 77mg 6%
Iron 1mg 6%
Potassium 478mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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