Curried Carrot, Sweet Potato, and Ginger Soup | Peri's Place For Recipes

Prep Time
Approx 45 minutes to prepare
Cook Time
Approx 45 minutes to prepare
Serves 5


  • 2 tsp oil
  • 1/2 cup chopped shallots
  • 3 cups (1/2-inch) cubed peeled sweet potato
  • 1 1/2 cups (1/4-inch) sliced peeled carrots
  • 1 Tbsp grated fresh ginger
  • 2 tsp curry powder
  • 3 cups less-sodium broth (chicken, vegetable)
  • 1/2 tsp salt


  1. Heat oil in a large saucepan over medium-high heat.
  2. Add shallots; sauté 3 minutes or until tender.
  3. Add potato, carrots, ginger, and curry; cook 2 minutes.
  4. Add broth bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  5. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

Good to Know

You can also use an immersion blender if you have one.

A nice alternative to this is replace curry/ginger with garlic/dill

You do not need to add any dairy to this soup. With a nice crusty bread and green salad, makes for a good Autumn meal.

A serving is 1 1/4 cups