Curried Carrot & Sweet Potato Soup

Name: Curried Carrot & Sweet Potato Soup
Yield: Makes 4 to 6 servings
Ingredients: 1 pound carrots, peeled and chopped; 2 cups peeled and chopped sweet potatoes (about 1 medium-sized potato); 2 shallots, roughly chopped; 1 tablespoon olive oil; 4 cups Chicken Stock or Vegetable Broth; Freshly ground black pepper to taste; 1 tablespoon sunflower seed butter; 2 teaspoons kosher salt, plus more to taste; 3 cloves garlic, roughly chopped; ¼ teaspoon ground ginger; 1½ tablespoons curry powder; Microgreens for garnish (optional)

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Dizzy Cook

By Alicia Wolf

Published 2020

About

This is a perfect soup for using up those lonely carrots and sweet potatoes you have left over from the week. Most of these items are pantry staples, and this recipe requires very little effort. It’s warm, somewhat spicy, slightly sweet, and very comforting.

Ingredients

1 tablespoon olive oil
1 pound carrots, peeled and chopped
2

Lunch
Spicy
Gluten-free
Soup
Leftovers

Method

In a large pot, warm the olive oil over medium heat. Add the carrots, sweet potatoes, shallots, garlic, and salt, and cook, stirring often, until the vegetables are slightly browned, about 10 minutes. Stir in the curry powder and ginger. Pour in the stock or broth and bring to a simmer. Simmer until all the vegetables have softened, about 20 minutes. Carefully pour the soup into a blender, or u