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You are here: Home / Food / Crock Pot Curried Sweet Potato & Carrot Soup

by Stacy  19 Comments

Crock Pot Curried Sweet Potato & Carrot Soup

I’m just going to tell you, the name of this soup is really weird….and kinda gross. If I had seen it in a cookbook, I would have made a nasty face and passed it by as quickly as possible. Curried? Sweet Potato and Carrot curry? EWWW! My great friend, Erinn sent me this recipe with the recommendation that it was awesome. I trust Erinn. I trust her enough to make her nasty sounding Curry Soup – that’s love. And guess what? I loved it! It has an amazing blend of flavors and they all pair together wonderfully! Barry said it was a “girly” soup…..so don’t make this for Super Bowl Sunday. Amen.

For the rest of the step-by-step instructions, meet me over at Kitchen Stewardship where I am guest posting!

Crock Pot Curried Sweet Potato and Carrot Soup

  • 2 large sweet potatoes, peeled and cut into chunks
  • 2 cups baby carrots (almost 1 pound)
  • 1 small onion, chopped
  • ¾ teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 cups chicken broth
  • 1 tablespoon maple syrup
  • ¾ cup cream
  1. Place potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in a greased crock pot.
  2. Add chicken broth and stir.
  3. Cover and cook on low for 7-8 hours.
  4. Puree soup in a blender a few cups at a time or use an immersion blender.
  5. Stir in maple syrup and cream. Serve.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Melinda says

    September 26, 2015 at 11:12 am

    Excellent blog! Do you have any suggestions for aspiring writers?
    I’m planning to start my own blog soon but I’m a little lost on everything.

    Would you propose starting with a free platform like WordPress or go for a paid option? There
    are so many options out there that I’m completely confused ..
    Any suggestions? Thank you!

    Reply
    • Stacy says

      September 26, 2015 at 1:08 pm

      Checking out the blog Blogging With Amy for details like that. 🙂

      Reply
  2. Connie says

    January 7, 2014 at 3:45 pm

    I made this over the weekend but didn’t have any curry so my thought was that I’d just make it and add the curry on Monday. Doesn’t need it as far as I’m concerned. Totally yummy just as it is!!

    Reply
  3. Sue says

    November 20, 2013 at 2:57 pm

    I absolutely love this recipe! I don’t make it in a crock pot, and I’ve doubled it, and made a few small changes to it’s consistency, but I’ve been able to convert it to a recipe that can be canned. We add the cream to it when we get ready to serve it because you can’t can with milk products.

    Reply
  4. Kelley says

    April 17, 2013 at 5:44 pm

    Has anyone tried this with vegetable stock and almond milk?

    Reply
    • Stacy says

      April 18, 2013 at 11:09 am

      Kelley, I think it would be great that way!

      Reply
  5. Brenda says

    October 16, 2012 at 8:34 pm

    OMG Stacy. I am so glad I found your website. This soup is AMAZING, even with the curry, or maybe because of the curry. I may become a convert. I still have a bunch of sweet potatoes, so will be making a double batch for sure, ASAP. Thanks for posting.

    Reply
    • Stacy says

      October 17, 2012 at 5:45 am

      YAY!!!!!!!!!!!!!! 🙂

      Reply
  6. Brenda says

    October 16, 2012 at 11:33 am

    Google search for a sweet potato soup recipe brought me here. I’m not a curry fan, but then neither are you, apparently, so I’m going to try this recipe. The only problem I have is that you say two large sweet potatoes, but how large is large, to you. Could you tell me an approximate weight, or cup measurement?

    Reply
    • Stacy says

      October 16, 2012 at 11:39 am

      Shoot…no, I’ve never measured. 🙁 Maybe like the size of your two fists put together. And no, I’m not a huge curry fan – but this soup is SO good!

      Reply
      • Brenda says

        October 16, 2012 at 11:47 am

        OK, thanks. I have found a similar recipe (without the curry) that calls for a similar quantity of carrots and 1 lb of sweet potato, so will go with that weight. I know my husband will like this, as he is a big curry fan. Will let you know how I feel about it, once it’s done.

        Reply
        • Stacy says

          October 16, 2012 at 1:37 pm

          🙂 Wish I had a big ole bowl right now.

          Reply
        • Irina says

          April 8, 2013 at 10:56 am

          I love my crock and use it all the time. One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie)3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt/pepper to taste the last 20 min. of cooking (most of the time you do not need this, so don’t put it in until the last of the cooking if you find that you need a little more)1 1/2 tablespoons of pinto bean seasoningPut all this into the crock and put on high and cook for four hours. Or on slow for six to eight hours. Serve with shredded cheese on top if you like over rice. So good. You can also use ham if you like for the meat. This makes a great meal or side dish. Sometimes I use a 2 pound bag of beans so we can have leftovers. You can also use the leftover beans to make your own refried beans, just add cheese and mash up. Enjoy, now off to put a crock of these on.

          Reply
  7. Debbie @ Easy Natural Food says

    March 27, 2012 at 11:33 pm

    Actually I think this sounds really tasty! Sweet root veges work really well with curry flavors. Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting every week so I’d love to see you again with your next soup/stock/chowder recipe.

    Reply
    • Stacy says

      March 28, 2012 at 8:32 am

      Just don’t serve it to a manly man. 😉

      Reply
  8. Areta says

    December 2, 2011 at 2:56 pm

    Curry, sweet potatoes, and carrots are so good together. In fact, right before I read this post, I literally just put a crock pot together of those things along with onions, garlic, left over boiled chicken, chicken broth and salt. No other seasonings–just curry and salt. My family loves it. It’s great over rice or quninoa. I have also added garbanzo beans to the mix in the past and yummy!! Thanks so much for your post. I love them!

    Reply
    • Stacy says

      December 2, 2011 at 2:58 pm

      Yum! Sounds delish!

      Reply
  9. Brandy says

    December 2, 2011 at 6:16 am

    Mike would LOVE this soup, but I’m with Barry. Doesn’t sound like my kind of thing. You knew I would say that.

    Reply
    • Stacy says

      December 2, 2011 at 8:02 am

      Yep. I knew you would. 🙂

      Reply


Hello! I’m Stacy!

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