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…..so 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.
PS – This reheats VERY well.
- 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
- Place potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in a greased crock pot.
- Add chicken broth and stir.
- Cover and cook on low for 7-8 hours.
- Puree soup in a blender a few cups at a time or use an immersion blender. Stir in maple syrup and cream.
- Another great soup: Crockpot Chicken Enchilada Soup
- Another frugal crockpot recipe: Slow Cooker Lentil Brown Rice Casserole
- All the soup recipes here at KS (we eat soup at least once a week, all year long!)