Ingredients7 h 40 m servings 159 cals
- Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
- 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.
Per Serving: 159 calories; 3.5 g fat; 28.9 g carbohydrates; 3.3 g protein; 13 mg cholesterol; 667 mg sodium. Full nutrition
ReviewsRead all reviews 8
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 hav...
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!!
I'll definitely make this again soon. I used fresh ginger root and doubled the curry powder, so it was a tiny bit spicier. I also used heavy cream instead of half-and-half. I didn't notice that ...
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 ...
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 recommende...
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 havi...
I used vegetable broth, almond milk, and regular curry. I would recommend adding a little more spices than recipe suggests but that is my personal preference. Easy to make. T