Appetizers / Soups / Salads

Curried carrot, sweet potato leek soup is for Soup.

Curried carrot, sweet potato leek soup takes 30 minutes to prepare.

Curried carrot, sweet potato leek soup takes 120 minutes to cook.

Curried carrot, sweet potato leek soup makes 16 servings.

The ingredients for Curried carrot, sweet potato leek soup are:

4 cup, chopped Carrots, raw
1 sweetpotato, 5" long Sweet potato
1 cup Leeks
1 tbsp Extra Virgin Olive Oil
3 tsp Ginger Root
1 tbsp Curry powder
2 tsp Cardamom, ground
10 cup (8 fl oz) Water, tap
1.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
4 tsp Better than Boullion Chicken Base (by MANGYCOYOTE)
1 cup Spinach, fresh

Here is how you make Curried carrot, sweet potato leek soup:

Chop all vegetables into small pieces Place leeks and sliced ginger into large saucepan pan with oil, heat to sweat and add the carrots and sweet potato. Don't brown veggies, just soften.Add spices and heat until aromatic. Add water and boullion base (or boullion cubes to taste) and simmer for several hours. Add coconut milk.Remove ginger root and place vegetable in blender to make a creamy soup.Serving Size:?16 1-cup servings

The nutritional information for Curried carrot, sweet potato leek soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 78.9

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 222.1 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 1.5 g
• Protein: 1.2 g

Curried carrot, sweet potato leek soup is Indian cuisine.

The dietary needs meet for Curried carrot, sweet potato leek soup is Vegetarian