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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This was absolutely fantastic – thank you!!
Thank you Jen for another great recipe. I did however add some “heat” to it as we love spice and it went really well with this soup. Just a tad of a jalapeno and subbed the curry powder with garam masala and cumin. Delicious!
This is an amazing recipe!!!! So good!!!! Sometimes I add 350 g of regular potatoes & double the honey. Thank you for sharing!!!
Giving this 5 stars upon some minor additions to the soup. I made the recipe exactly as called for. I withheld the honey until I had added the apple as some of you had said it made it too sweet. My apple must not have been that sweet and the soup was good with the honey. I found it a bit bland so I added some chili pepper flakes and garlic powder as well as cheddar cheese as some had mentioned went well and had 4 bowls. It is a great base for a great soup just needed a touch more seasonings.
Amazing soup! I added a splash of cream at the end and it made it divine.
I made this delicious soup in my pressure cooker (15 minutes) and it was perfect. So creamy and warming and utterly delicious. It’s a new family favourite – thank you.
For the adventurous, I added to each bowl a sprinkle of golden raisons and rough chopped cashews with a splash of lemon. Exotic and delicious. I did the recipe as written with the addition of some sautéed celery and ginger root with the onion. I added the suggested spices of garam masala and turmeric, with a little bit of cayenne, cinnamon and cumin as well…just to taste. If you want a little additional creaminess, adding about 1/4 cup Greek yogurt stirred in does the trick! Jenn’s recipes are exceptional as written, but these additions make it taste more like Indian or Middle Eastern cuisine. Either way, it’s great. 🙂
We love soup all year round and I made this one in July. It’s absolutely delicious. Given the natural sweetness of the sweet potatoes and carrots, I subbed a tablespoon of freshly grated ginger root and a tablespoon of tomato paste instead of the honey. Like another reviewer I also used less stock- about 6 cups.
This soup was the most delicious soup i have tasted in my life! My boyfriend 100% agreed. Only change I made was using slightly less stock (1.2L instead of 2L, otherwise the soup would have been way too watery for our taste). Added some chili flakes in the end. It was truely perfect! I’ll be making this again and again! Thank you!
So delicious! I stumbled across this recipe – I had some onions, sweet potato and carrots. No broth but I used water, salt, and a veggie bullion. No apples but I had some unsweetened apple sauce.
I added a pinch of cayenne, a lemon’s juice, and voila! Dressed with a pinch of fresh rosemary to finish it off.