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2 votes | 4727 views

This soup gets its wonderfully creamy texture from pureed carrots and sweet potatoes rather than cream, a dairy product I discourage due to its high saturated-fat content.

Prep time:
Cook time:
Servings: 8


Cost per serving $1.54 view details


  1. In a large heavy bottomed soup pot, melt butter over medium heat. Add onion, celery, and carrots; sauté until crisp tender. Stir in garlic, sauté 1 minute.
  2. Add potato, ginger, and curry; cook 2 minutes.
  3. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 - 25 minutes or until vegetables are tender; stir in salt.
  4. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. A hand held emulsion blender works great for pureéing the soup.
  5. Ladle into soup bowls and sprinkle with hulled sunflower seeds that have been toasted.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 367g
Recipe makes 8 servings
Calories 144  
Calories from Fat 52 36%
Total Fat 5.92g 7%
Saturated Fat 3.69g 15%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 1337mg 56%
Potassium 379mg 11%
Total Carbs 21.93g 6%
Dietary Fiber 3.4g 11%
Sugars 7.16g 5%
Protein 1.72g 3%


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