This is a delicious nutritional soup loaded with carrots, sweet potatoes and simmered with some ginger, curry powder and vegetable broth until the vegetables are tender. Then it's blended to a thick and creamy texture. The curry and ginger give this soup a little kick to it; but it's is so good for you, it's easy to enjoy a second bowl, guilt-free!
Since my family craves for Thai food occasionally, there is a great restaurant here in Charleston called "Basil" we love to eat at from time to time. This curried carrot and sweet potato ginger soup reminds me of some of those same flavors infused into their Thai dishes. While the curry and ginger creates a spicy flavor, which may be too strong for some, I added in a little lime juice to balance it out.
For this recipe, you will only need 4 carrots, an onion, 1 sweet potato, some ginger and curry powder, and simmer with some vegetable broth for about 20 minutes. Puree the soup and before serving, add in some lime juice to balance out the spices.
This recipe delivers on many fronts: loaded with antioxidants, simple to prepare, and it's an unexpected twist on a traditional vegetable soup. My husband was surprised that such simple ingredients wowed him! Definitely different.
Curried carrot and sweet potato ginger soup turned out really good, with so many different flavors and very satisfying, I could have a bowl of soup and a grilled cheese sandwich next to it and dinner is ready!
The cold has finally arrived here. Everything is decorated for Christmas. So lovely!
There's nothing better than a bowl of comfort! Enjoy!!
Curried Carrot and Sweet Potato Ginger Soup
- 1 Tbsp. olive oil
- 1 small onion (3/4 cup)- chopped
- 1 large sweet potato (3 cups), peeled and cubed sweet potato
- 4 large carrots (2.5 cups),peeled and sliced carrots
- 1/8 tsp. ground ginger (or 1 Tbsp. fresh grated ginger)
- 2 tsp. ground curry powder
- 3 cups low sodium vegetable broth
- 1/2 tsp. salt
- 1 Tbsp. fresh lime juice (1/2 of a lime)
- some freshly chopped cilantro or sage, as garnish
In a medium or large soup pot, heat oil, add onion and saute for 3 minutes, until tender. Add potatoes, carrots, ginger and curry; cook for 2 minutes, stirring occasionally.
Add broth and bring to a boil. Cover and reduce heat. Simmer for 20 to 25 minutes. Turn off heat.
Stir in salt and lime juice.
Pour the soup in small batches into a food processor or blender and carefully pulse until smooth.
Repeat with remaining soup. Serve in individual bowls and garnish with a sprinkle of fresh cilantro or sage.
Serves 4 to 6
Recipe adapted from Health.com