Whenever I make this soup I always make a sandwich too. I just love to dip sandwiches into soups and eat them that way. I mean you can’t go wrong with a sandwich sopping up yummy soup! My favorite sandwich to have with this soup is a hot ham and cheese sandwich. I like to fry it in a pan and then cut in half. It tastes good even if I am packing it for lunch and have it in the fridge for a couple of hours. It doesn’t really get soggy. Plus, my plan is to make the sandwich soggy with my soup anyways! This soup is really wonderful. The curry seasoning in this soup makes it smell absolutely divine!
Check out what our friends from Kitchen Stewardship have to say about this:
“It has an amazing blend of flavors and they all pair together wonderfully!”
The flavors in this soup are out of this world!
Ingredients
- 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 Morton salt
- ½ teaspoon McCormick’s black pepper
- ½ teaspoon McCormick’s ground cinnamon
- ¼ teaspoon McCormick’s ground ginger
- 4 cups Swanson chicken broth
- 1 tablespoon maple syrup
- ¾ cup Great Value heavy cream
Instructions
- Place potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in a greased crock pot.
- Add chicken broth and stir.
- Cover and cook on low for 7-8 hours.
- Puree soup in a blender a few cups at a time or use an immersion blender. Stir in maple syrup and cream.
- Serve.
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Quick Tip: Serve with your favorite sandwich.
Thanks again to Kitchen Stewardship for this amazing recipe.
