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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I made this recipe exactly as written, but my gut instinct told me that 2 Tablespoons of honey would be too sweet. I decided to add one and taste for sweetness before adding the second. I wish I had just omitted the honey completely. It ruined the soup, turning it into a dish so sweet that it was unpalatable. I don’t know if my vegetables and apple just varied dramatically in natural sweetness, but my soup tasted like a dessert.
I’m giving this recipe 3 stars because I blame myself for not tasting for sweetness before adding the honey, and because I’m willing to try again with the honey omitted completely.
We found it too sweet, even without honey. I love all the ingredients individually but together as a soup …. I think it must be for those with a much sweeter tooth.
Made this for dinner last night and it is the best soup I have made in a very long time. I think the quantity and variety of ingredients was perfect. Plus I have some to share with my grandkids as well as some for the freezer. Amazing flavour and I will be making this again.
It all started with my daughter asking me if I could use the 3 sweet potatoes she was going to toss out. I love a challenge and also love to make something out of (almost) nothing. I so appreciate that all of your recipes are fool/idiot proof. I look forward to all your new ones!
So glad you enjoyed this! ❤️
The first time I made this we thought it was delicious, but a titch too sweet. Second time, I omitted the honey (honeycrisp apple is sweet enough), added a little extra curry + tumeric + garam masala and it was AMAZING!!! Topped each bowl with a bit of shredded cheddar and extra ground pepper. OMG!!! Thank you sooooo much. This soup is PERFECTION!!! A, now, favourite in our house.
Hi, Jenn, a good friend of ours served this soup to us one evening as a starter. My husband and I both loved it!! I was not at all surprised to find out the recipe was yours. I have since made a batch and because it made a large quantity, put a container in the freezer for later use. I recently defrosted it in the fridge, reheated and served it in shot glasses, as part of an appetizer buffet for a cocktail party we hosted. Most delicious! Thanks again, for yet another lovely recipe!!
I liked this recipe alot! I made a few minor changes to make it plant based. I used 1 T of olive oil instead of butter and I used vegetable broth instead of chicken broth. I wasn’t sure about so much curry so I used 1/2T and I really liked how it tasted! I’m teaching this at a cooking class this Saturday! Thanks!
I just made this recipe & is absolutely delicious & easy to make. Thank you for sharing it with us.
This recipe was easy and absolutely delicious!! This will be on my weekly prep meals list from now on!!
This is really delicious. I used an immersion blender which gave it some texture. I also used garam masala instead of curry powder, which worked well.terrific recipe.
Really good recipe and a hit with all the family. Will definitely make it again ( delicious ).
Thank you, the soup was delicious and so easy to prepare. I did not have an apple so I used a small box of raisins instead -not sure how or if it changed the flavor at all –no matter, it was simple and yummy on a rainy day. I can’t wait to try more of your recipes.
Delicious and simple to make! It makes a ton, so I was able to eat off it all week, and I had more to freeze. I will definitely make this again.