Curried Carrot, Sweet Potato And Ginger Soup

Curried Carrot, Sweet Potato And Ginger Soup

Prep Time: 45 Minutes

Yields: 4–6 Servings


I was looking through The Doctor's Big Book of Home Remedies for ideas to replenish your body with B vitamins that are drained from all that late night partying. I found such things as quinoa, tomato juice, bananas and even asparagus. But somewhere in the back of my mind, I remember an old chef friend of mine who often could be found at his desk slurping Curried Carrot, Sweet Potato and Ginger Soup after a night on the town…and he had plenty of nights out on the town!


2 tsps curry powder

1½ cups peeled and (¼-inch) sliced carrots

3 cups peeled and (½-inch) cubed sweet potatoes

1 tbsp grated ginger

3 tbsps butter

2 tsps canola oil

1 cup diced onions

½ cup diced celery

½ cup diced yellow bell peppers

2 tbsps minced garlic

¼ cup flour

4½ cups chicken stock

2 cups skim milk

salt and cayenne pepper to taste

granulated garlic to taste

chopped parsley for garnish


In a large saucepan, heat butter and oil over medium-high heat. Add onions, celery, bell pepper and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Add carrots, sweet potatoes, grated ginger and curry powder then cook 2–3 minutes, stirring often. Add flour and cook 2 minutes, stirring constantly. Add chicken stock and skim milk, stirring to incorporate. Season to taste using salt, cayenne pepper and granulated garlic. Bring to a boil then reduce to simmer. Cover and cook 25 minutes or until vegetables are tender, stirring occasionally. Carefully pour half of soup into the bowl of a food processor then pulse until smooth. Repeat procedure with remaining soup. Garnish with chopped parsley and serve hot.