Carrot-Sweet Potato Soup Recipe

When Joanna Zant didn't have enough sweet potatoes for a soup recipe, she added carrots, garbanzos, and spices. She serves this flavorful soup with toasted pocket bread and plain yogurt.

2 teaspoons olive oil

1 onion (8 oz.), peeled and chopped

2 cloves garlic, peeled and minced

1 tablespoon minced fresh ginger

2 teaspoons curry powder

1 teaspoon ground cumin

1/4 teaspoon cayenne

1 can (15 oz.) garbanzos, drained and rinsed

1 pound carrots, peeled and chopped

1 sweet potato (about 1 lb.), peeled and cut into 1-inch chunks

6 cups fat-skimmed chicken broth

3 tablespoons lemon juice

Salt and pepper

Step 1

Pour oil into a 4- to 6-quart pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Add curry powder, cumin, and cayenne; cook until fragrant, about 1 minute.

Step 2

Add garbanzos, carrots, sweet potato, and broth; bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until vegetables are tender when pierced, 30 minutes.

Step 3

Whirl in batches in a blender or food processor until smooth. Return to pan and stir in lemon juice and salt and pepper to taste. Heat until steaming, then ladle into bowls.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories203

% Daily Value *
Total Fat 3.1g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 188mg9%
Total Carbohydrate 32g12%

Dietary Fiber 6.5g24%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Carrot-Sweet Potato Soup