Mo’ Soup for You! Fran’s Curry Carrot, Sweet Potato & Ginger Soup
Recipe by Invictus Member Fran Schlaefer

Editor’s Note:
Fran has brought enthusiasm and joy to our San Diego gyms for over three years now and we are super excited to have her as a member of our community. She always shows up with a positive attitude and push to reach her health and fitness goals. It’s been impressive to watch her develop in the time she’s been with us – not only in her fitness but also in her confidence and friendships. She moved here for a job, leaving behind her sons and granddaughters but has quickly created a surrogate family with the other members of the gym. She truly is an outgoing and caring staple in our community and we are so lucky to have her around.


2 tablespoons olive oil
1/2 cup chopped shallots
3 cups cubed, peeled sweet potatoes
1 1/2 cups slided, peeled carrots
1 tablespoon grated ginger
3 teaspoons curry powder
3 cups chicken broth (or homemade bone broth)
1/2 teaspoon salt


Heat oil in large saucepan over medium-high heat. Add shallots and sauté 3 minutes or until tender.

Add sweet potato, carrots, ginger and curry. Cook for 2 minutes.

Add broth and bring to a boil.

Cover and simmer for 25 minutes.

Stir in salt.

Pour 1/2 of mixture into a food processor and pulse until smooth. Repeat. If you have a hand mixer, you can blend it directly in the cooking pot until smooth.

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