Written by:Eli Ben-Yehuda, November 1, 2017

Here is a wonderful soup recipe that is a favorite dish of my family. While it was a cold and rainy day yesterday I decided to make this for me and my wife. The flavors are amazing and really warmed us up while the autumn rains fell upon our home.

This recipe uses only sweet potatoes and carrots, though I like to also add pumpkin which is plentiful this time of year. The crystallized ginger is optional, but it adds an extra sweet-spicy kick. It was a serendipitous addition one day when I ran out of fresh ginger. Now I make sure to add both. I like to top this soup with chickpeas, a sprinkle of currants and some minced cilantro.


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2-3 tablespoons olive oil

4 small onions, diced

3 large sweet potatoes, cut into small chunks

6 large carrots, peeled and cut into thick coins

1 tablespoon curry powder

1½ inch knob fresh ginger

4 cups vegetable broth

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2 cups water, plus more if needed

4-5 pieces crystallized ginger (optional), minced

1 tablespoon honey


Heat the olive oil in a large pot over medium-high heat.

Add onion and sauté until golden and caramelized.

Add sweet potatoes, carrots, curry powder and fresh ginger and sauté until mixed.

Pour in broth and water, add crystallized ginger and honey and simmer until vegetables are very soft, about 35 to 40 minutes.

Remove from heat and blend with an immersion blender or cool completely and blend in batches in a food processor or blender.

Reheat before serving, adding water if necessary to thin it.

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