Curried Sweet Potato Soup

Curried Sweet Potato Soup

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"A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup."
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7 h 40 m servings 159 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
  2. Cook on Low for 7 hours.
  3. Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
  4. Cook on High for 20 minutes.



I used vegetable broth, almond milk, and regular curry. I would recommend adding a little more spices than recipe suggests but that is my personal preference. Easy to make. T

Wonderful! I made this with regular curry powder and almond milk instead of the 1/2 and 1/2. A hit at a recent party. Didn't have time for crock pot so cooked on stove top for about an hour. Ad...