Recipe Connection: Crock Pot Curried Sweet Potato and Carrot Soup {GUEST POST}

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This is a guest post from Stacy of Stacy Makes Cents. I’d be making this soup tonight if I could get my husband to eat orange mushy vegetables…

I’m just going to tell you, the name of this soup is really weird….and kinda gross. If I had seen it in a cookbook, I would have made a nasty face and passed it by as quickly as possible. Curried? Sweet Potato and Carrot curry? EWWW! My great friend, Erinn sent me this recipe with the recommendation that it was awesome.

I trust Erinn. I trust her enough to make her nasty sounding Curry Soup – that’s love. And guess what? I loved it! It has an amazing blend of flavors and they all pair together wonderfully! Barry said it was a “girly” soup… don’t make this for Super Bowl Sunday. Amen.

Everything in this soup is very easy to find…..nothing weird. Because I’m not into weird ingredients or weird movies. In the vegetable department you’ll need: 2 large sweet potatoes, peeled and chopped, 2 cups baby carrots, 1 small onion, chopped. I did not use baby carrots. I just used adult carrots that I cut into smaller pieces. I’ve been very bitter about baby carrots ever since I saw something on the Food Network about how they were just regular carrots cut down to size. Shocking and very distressing. I was living a lie.

Now, let’s talk spices: salt, pepper, cinnamon, ginger, and curry powder. I’ve told you a million times, always buy your spices in bulk at the local bulk store or Amish store. You’ll save a ton of money. Especially on curry powder. I don’t use curry very much because I’m not very fond of it – but I do like it in this dish.

Grease your crock pot and then dump the veggies down in there. Sprinkle your spices over the top and then pour some chicken broth over everything. Give it a good stir to get your spices mixed in. Pour some chicken broth on the counter accidentally. Thanks.

Cover your crockpot and cook on low for 7-8 hours. You need the veggies to be soft enough to mash. All this depends on how large you diced your veggies. Keep that in mind when you’re hacking off a finger chopping your vegetables.

Now, the recipe says to transfer it to the blender a few cups at a time to puree it. This is one of those instances when I’m very tickled with my immersion blender….it keeps me from spilling soup all over the counter when I transfer it.

Now we’re going to add these beauties – cream and maple syrup. You know things are getting good now, huh? You could add cream and syrup to dirt and it would taste awesome…..not that I’ve done that or anything. Give everything a good stir after you add these last two things – mix them all up to evenly distribute that wonderful cream.

Here it is! Beautiful! I love girly soup. Make some today……thank you Erinn – keep those recipes coming!

PS – This reheats VERY well.

4.0 from 1 reviews
Crock Pot Curried Sweet Potato and Carrot Soup {GUEST POST}
Recipe type: Soup
  • 2 large sweet potatoes, peeled and cut into chunks
  • 2 cups baby carrots (almost 1 pound)
  • 1 small onion, chopped
  • ¾ teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 cups chicken broth
  • 1 tablespoon maple syrup
  • ¾ cup cream
  1. Place potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in a greased crock pot.
  2. Add chicken broth and stir.
  3. Cover and cook on low for 7-8 hours.
  4. Puree soup in a blender a few cups at a time or use an immersion blender. Stir in maple syrup and cream.
  5. Serve.
You might serve this with tortillas chips, cornbread, or simple homemade freezer biscuits.


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Stacy is a stay-at-home mom to her first child, Annie (2). After an “awakening” in March, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents, you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Make sure to follow her on Facebook and Twitter to keep up with her daily antics.

Click here for my disclaimer and advertising disclosure - affiliate links in this post will earn commission based on sales, but it doesn't change your price.

24 Bites of Conversation So Far

  1. Jennifer via Facebook says

    Oh man! This sounds amazing! Like, I may have to get up, run to the kitchen and make this right now, amazing! 😀

  2. Brittany says

    This sounds so yummy, healthy, and easy…my favorite combo. :) Now, I wonder if I can convince my house full of boys to eat a “girly soup.” They’ll probably ask their classic question: “Where’s the meat?”

  3. Sarah W. says

    Looks delicious! I also enjoy the curried carrot soup recipe from NT. (Maybe you would be willing to give it a try.) It is one of my favorites. I’m sure it shares some flavors with this one, but probably less sweet as it does not call for any maple syrup or anything. I always put a generous dollop of sour cream in each serving. YUM!
    I enjoy your humorous writing style! :)

  4. Hayley says

    Mmmmmm…that looks good! And no weird ingredients…I do like weird movies but i’m with you on the weird ingredients! Thanks for the guest post – your humor made my day!

  5. says

    This sounds wonderful – and I love things that can come together in the crockpot yet make it seem like I worked all day in the kitchen 😉

    Can’t wait to give this a try!

  6. Becky says

    Looks yummy!! I don’t have easy access to cream where I’m living…would milk be okay or would it be too watery?

  7. Amber says

    I liked this dish. It is very good as is. The flavoring is subtle. I think I will increase the amount of spices used on my next try with this dish, hoping to enhance the flavor without overpowering the carrots and sweet potato. I will also add one more sweet potato.

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