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 am only giving two stars because I think there was some creativity in this. However, I made this spot on and identical and it was….to put it nicely, horrible! Even my kids didn’t like it.
I made a double batch of this Autumn carrot and sweet potato soup on the recommendation from a friend. I am so glad I did. It was delicious. This is a keeper recipe for me now. I found it very flavourful exactly as written. I look forward to trying more of your recipes.
Wow, again like many of your others, this recipe is killer! It’s so easy, such few ingredients but what a burst of flavour. The right amount of sweet and subtle curry makes this one a soup that even my kids love. Thank you for this recipe! Enjoying it as we speak!
I saw this recipe and had to make it! Regrettably the temperature soared the very next day and hard to be enthusiastic about soup. Bad timing. The soup,however, was great and my critical husband gave 2 thumbs up. Will definitely keep in cool weather rotation. Another keeper from Jen!
Did I read the recipe correctly, you add the raw apples and immediately use the immersion blender? I thought maybe the apples needed to cook a bit.
Yes, Judy, that is correct. Hope you enjoy! 🙂
Your answer isn’t clear….Do you cook the apples for a bit or just add them raw and use the immersion blender right away?
You’re right Jody, sorry about that! You don’t need to cook the apples at all before blending the soup. Hope you enjoy!
Delicious!!! I used only 6 cups of broth and a little cinnamon too. Absolutely amazing! Thank you for sharing another yummy recipe!!
Not a fan of curry. Are there other spices that you would recommend?
Hi KV, Sure, garam masala, cumin, or cinnamon would all work nicely. Hope that helps!
This soup has a wonderful flavor but was disappointed with the consistency which was very thin. I was hoping for a thicker, creamy texture. Thinking 8 cups of chicken broth is too much, maybe 6 would make it thicker.
I love this soup. I’ve made it many times and always get rave reviews. The curry adds a delicious exotic note.
This soup was so easy to make and delicious!
Took this soup to a Kindergarten shared meal and it got many compliments and even a request for the recipe. Didn’t need the honey, didn’t even add any salt or pepper and it was soooo good.
I used two large sweet potatoes and about 2/3 of a pound of carrots. I used about 2 tablespoons olive oil instead of butter and I probably used 3 T of curry powder instead of 2 ( I eye-balled both the oil and curry)
Instead of using the stove method, I used the Instant Pot. I did everything in order as the recipe stated (saute’d in the instant pot.) I set the timer to 13 minutes and when the pressure was released I added the apple and honey. (next time I will try without the honey as reviews here said it was unnecessary) I used an immersion blender to finish the job. It was amazing! My husband loved it, too and he is a hard sell. Super easy, easy clean up and sooooo delicious!