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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Jenn,
In your cookbook this recipe calls for low sodium chicken broth. This version does not. Have you revised the recipe or is there not much difference in taste? Sodium level is quite high per serving.
Also, I like a bit of crunch in soups. Would you recommend pumpkin seeds or maybe chopped nuts?
Patti R
Hi Patti, the reason the cookbook version calls for low-sodium broth is b/c I wanted to be consistent across all recipes in the cookbook, (and they all call for low sodium broth). Feel free to use the version in the cookbook and if you feel like you need to add more salt to taste at serving, you can do that. I think either pumpkin seeds, chopped nuts, or croutons would be a lovely topping for the soup. Hope you enjoy!
This was awesome!! Have never cooked with curry and had concerns. No concerns necessary. Very flavorful. Easy recipe to follow and well worth it. Everyone loved it.
Terrific recipe, very easy to pull together just as written, and the soup is deeeeelicious. I served it in mugs with a few garlic sourdough croutons on top – perfection on a cold Fall afternoon. Thanks for the great recipe!
Perfect fall day soup…. again so easy and flavorful! The only adjustment I made (after reading through the reviews) was adding 1 Tbsp of maple syrup instead of the honey. We loved this soup!
OMG this soup was delicious. I stayed strictly to the recipe (other than using my homemade broth) and I wouldn’t change a thing. Thank you.
Tried this tonight for something new. The only thing I did different was used shallots instead of onion as I had them on hand. This turned out really good! It’s definitely going in our soup list to have again.
I made this last night and it was really tasty and a smooth consistency (not too watery or thick). It definitely needed honey so I added that and the soup was a nice change from the regular pumpkin soup I always make! Thank you for sharing this lovely recipe.
This soup was awesome! I didn’t have any curry so I substituted it with a combo of turmeric, cumin, pumpkin pie spice, nutmeg, and cinnamon. The taste of the soup was so rich and deep!
Looked up recipes for sweet potatoes as I was doing an end of the month – how can i buy as little as possible and use up my existing ingredients week! This was absolutely delicious my 11 year old used the words “epic” and my wife asked me if it was a guilt soup and what had I done to merit coming home to this. So simple and I didnt feel a shred guilty about the butter.
Sounds like a win!
My husband and I love it! So simple to make with few ingredients and it is delicious. Definitely making again but will be using a blender instead.