A super healthy and tasty, meatless soup that could complement a nice meat dish or stand alone.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add shallots; saute in hot oil until tender, about 3 minutes.

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  • Stir sweet potato, carrot, ginger, and curry powder together in the saucepan with the shallots; cook and stir until just beginning to soften, 3 to 4 minutes.

  • Pour chicken broth over the vegetable mixture; bring to a boil, cover the saucepan, reduce heat to low, and simmer until the vegetables are tender, 25 to 30 minutes. Season soup with salt.

  • Pour about half the soup into a blender no more than half full. Hold lid in place and pulse blender a few times before leaving on to puree. Pour pureed soup into a serving bowl and repeat with remaining soup.

Nutrition Facts

131 calories; protein 5.7g 12% DV; carbohydrates 23.1g 7% DV; fat 2.1g 3% DV; cholesterolmg; sodium 539.4mg 22% DV. Full Nutrition

Reviews (10)

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16 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/01/2016
I used canola/olive oil and Madras curry (the hot kind) and I didn't peel the carrots or sweet potatoes. But otherwise followed the recipe. It was so bland that I needed to add granulated garlic and A LOT of Herbamare (Zesty) to bring it to my taste. Next time I will double the curry - half Madras and half the regular kind - and keep a bottle of hot sauce nearby. Read More
(2)
Rating: 5 stars
09/16/2014
Tasty.. make sure you use a curry with some heat to it... mine was mild so I added a bit of cayenne Read More
(2)
Rating: 4 stars
02/15/2016
I loved the soup. It was quick and easy to make and so nutritious. Read More
(2)
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Rating: 4 stars
10/15/2017
I made it as written then tasted it. The soup was a little bland. It may have been that my carrots were not sweet enough. I added a little more ginger and some cinnamon to warm the soup up. I will make it again as written. Read More
(1)
Rating: 5 stars
10/20/2015
I really like this tasty healthy soup. I substituted some canned sweet potatoes. I wanted a little texture to the soup so I didnt puree it i just used a potato masher to smooth it out a little. Read More
(1)
Rating: 5 stars
05/24/2017
This smelled and tasted wonderful! I doubled the recipe used vegetable broth and added salt. Read More
(1)
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Rating: 5 stars
11/25/2015
Excellent soup as is! Even my daughter who has professed to not liking sweet potatoes was surprised to hear that it was one of the main ingredients! Will be making it to serve prior to the Thanksgiving turkey! Read More
(1)
Rating: 5 stars
03/03/2017
This was super yum; perfect thick warming comfort food with minimal calories. Easy to make too.:) Read More
(1)
Rating: 5 stars
05/03/2019
Fabulous flavor! I added an extra sweet potato since the original soup seemed a bit thin....garnished it with a dollop of sour cream & red pepper flakes (we like heat in our house). Definitely will be making again! Read More