Autumn Carrot and Sweet Potato Soup
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With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
It seems I’ve always got the components of this soup lingering in my veggie bin (along with other mysterious things, but I’ll spare you those details), so it’s easy to whip up on a cool fall day. The nice thing is that the sweet potatoes add body to the soup, making it luxuriously silky, without even the slightest bit of guilt-inducing heavy cream.
Now, I have to admit that I’m not one of those people who look forward to fall; my pessimistic side knows all too well that winter is looming. But the thought of comfort food and cozy clothes does make it more bearable. So go ahead and think of this dish as that soft knit sweater you can’t wait to put on at the first sign of a chill. Pair the soup with crusty artisan bread, challah, or dinner rolls.
Table of Contents
“Absolutely scrumptious! My husband is still talking about how delicious dinner was last night!”
About Sweet Potatoes
Before we get started, let’s talk about sweet potatoes. It’s common practice in the U.S. to use the words “sweet potato” and “yam” interchangeably. This is confusing since yams aren’t sweet potatoes at all, but rather thick white tubers with dark brown skin. But chances are you won’t find real yams at the supermarket, so if you see “yams,” you’re probably looking at sweet potatoes. As for the different varieties, look for Garnet, Jewel, Beauregard, all of which have orange flesh and reddish-brown skin and are delicious in sweet potato pie, mashed sweet potatoes, and sweet potato casserole.
Step-by-Step Instructions
Begin by cooking the onions in butter until they are soft and translucent. Then, add the curry powder and cook until fragrant.
Add the carrots, sweet potatoes, and chicken broth and bring to a boil.
Cover and simmer over low heat until the vegetables are tender, about 25 minutes, then toss in the chopped apples.
Purée with a stick blender until smooth and creamy.
Enjoy!
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Autumn Carrot and Sweet Potato Soup
With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall.
Ingredients
- 4 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 1 tablespoon curry powder, plus a bit more for serving
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1½ pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
- 8 cups chicken broth, best quality such as Swanson
- 1¾ teaspoons salt
- 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
- 2 tablespoons honey
- Freshly ground black pepper
Instructions
- In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
- Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1 1/3 cups
- Calories: 277
- Fat: 9g
- Saturated fat: 4g
- Carbohydrates: 42g
- Sugar: 18g
- Fiber: 5g
- Protein: 8g
- Sodium: 941mg
- Cholesterol: 22mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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I made my own curry powder mix with emphasis on coriander; did not add the honey (the veggies are sweet enough on their own!); and finished with about 1 1/2 tablespoons of garam masala. Absolutely delicious!!
Absolutely delicious! Simple and so tasty! Will absolutely make it again. Thank you 🙂
Flavorful, rich…loved it. We added just a hint of cinnamon as topping, too.
Jen this is an absolutely wonderful recipe. So quick to make and so delicious. I have made this soup at least 6 times and have shared the recipe with many of my friends. Even made it at my Granddaughters christening to great reviews. I use Sharwoods Hot Curry Powder which is made in the UK.
Today it is snowing and blowing here in Canada so will double the batch and invite some neighbours in. Thanks again for all your recipes. I have never had one that failed.
Carol
I want to try to make this soup, but I’m wondering If the recipe can be modified for a crockpot slow-cooker? If so, what are your recommendations. Thanks!
Hi KB, I never cook with a slow cooker so I haven’t tried it, but I think you could make it work. Here are some tips for adapting recipes to slow cook versions. Please LMK how it turns out if you try it!
Outstanding soup! I added some fresh ground ginger and a garlic clove. Would be fantastic with a nice crusty french bread. I topped it with scallions because that’s all I had on hand. Very, very good. Thanks for sharing this gem!
This recipe is so excellent and easy to do. I always love to improvise and add other flavours. So used fresh sautéed garlic and onions then mixed with turmeric and curry powder with a pinch of ground cumin. I also added a can of coconut milk for some extra creaminess and flavour. I also added some ground cinnamon as it was simmering on the stove. Beautiful!
How well will it work with a white sweet potato? Does it take away from the flavor?
Hi Candace, I’ve never made this with white sweet potatoes, so I’m not certain how it will impact it, but I think it will still be good. (From what I understand, white sweet potatoes are slightly less sweet than their orange counterparts so feel free to add a little more honey to taste if you think it’s necessary.) I’d love to hear how it turns out!
I’ve made this twice and everyone loved it! A great break from cream based soup. The sweetness from the Apple and honey is great with the curry. My daughter loves taking this to school. For those who think it’s bland, try a little extra salt on your portion. It will open your up your palate so you can taste all the delicious flavors!
Delicious, easy soup! I did not add any honey, but added chunks of ginger root and turmeric root to the pot as it cooked. I served it with crispy shiitakes and it made me very happy. Thank you!
This soup is the perfect bowl of comfort food! Super creamy and delicious and best of all VERY easy to make! The curry adds a great warmth and spice and Jenn is right, it seems like these ingredients are ones we all have hanging around. I like to make this on Sunday and have it for lunch all week!