Curried Carrot Sweet Potato Or Yam Ginger Soup Recipes

ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP

Steps:

• Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
• Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
• Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

CURRIED CARROT, SWEET POTATO (OR YAM) & GINGER SOUP

Steps:

• Heat oil in saucepan.
• Add shallots (onions), sauté for 3 minutes until tender.
• Add potato, carrots, ginger & curry. Cook 2 minutes.
• Add broth. Bring to boil then simmer for 25-30 minutes - until tender.
• Puree soup ½ at a time in blender or food processor.

SWEET POTATO CARROT GINGER SOUP

Steps:

• Melt butter in large pot.
• Saute onions, celery, garlic, carrots, and sweet potato over medium heat for about 12 minutes (until vegetables have softened).
• Add ginger, curry powder, and any other optional seasonings. Stir for 2 minutes.
• Add chicken or vegetable broth and bring to a boil.
• Reduce heat and let simmer for 5 minutes.
• Add the cream and again bring to a boil.
• Reduce heat and let simmer until vegetables are soft and tender (stirring frequently).
• Turn off heat and let soup cool for 5-10 minutes.
• Puree with an immersion blender or in batches in a blender or food processor.
• Add salt/pepper to taste.

CURRIED SWEET POTATO AND CARROT SOUP

Steps:

• Pladce sweet potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in a 5 litre slow cooker.
• Add chicken broth. Stir well to combine. Cover; cook on low for 7-8 hours.
• Purée soup 1 cup at a time in blender. Return soup to slow cooker (or use immersion blender).
• Add maple syrup and cream. Add salt and pepper to taste. Cover and cook on high for 15 minutes to reheat.
• Ladle into bowls and garnish with strips of candied ginger, if desired.