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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Hi, Jenn! I made this soup yesterday. It sounded really good, but I halved the recipe to try it out, just in case. It is good, but the curry seemed to overpower the carrots and sweet potato. If I make it again, I will halve the curry. You can always add a little more later.
I have made this recipe twice now. Absolutely my new fav.
How about fresh grated ginger instead of curry
Sounds like a nice twist! 🙂
How much fresh grated ginger would you suggest as a sub for the curry?
Hi Cheryl, I’d suggest about 1 tablespoon and I’d add it when you add the onions. Please LMK how it turns out with the ginger!
It was so yummy. ❤️
Hi Jenn, does the soup freeze well?
Yes, It freezes nicely!
Im making it today! So far so good….but i must skip the honey as ill give some to my 9 month old. Seems maple syrup is a nono for babies too due to the bacteria issues. Should i increase my apples or add pears….or sweetened applesauce? Any suggestions to add the sweetness?
Your recipe was easy to read and follow. Cant wait to try our soup tonight!
Hi Karen, I think a little bit of sweetened applesauce would work nicely in place of the honey. Hope you enjoy!
I found your site when searching for pureed soup recipes for my beloved 101-year old neighbor who just moved to an assisted living facility and has been put on a pureed food diet. WOW, this soup came out delicious and he loved it! It’s so flavorful and has a really nice consistency. I made it exactly to the recipe, and also experimented with part of the batch, adding more honey and some cinnamon and that was also great.
How do you think it would turn out if I added pureed chicken for protein? If so, how much and should I alter any of the other ingredients? Thank you, and I will be making your curried cauliflower and apple soup next!
Hi Susie,
How nice that you took the soup to your neighbor and I’m glad to hear that he enjoyed it! If you want to add some protein to the soup, a better alternative may be puréed cannellini beans. Just not sure you’ll get the right texture with puréed chicken. I think you can get away with adding the puréed beans without much in the way of modifications but if you need to thin it out a little, you could add an additional cup or so of broth. Please LMK how it turns out if you try it!
I’d suggest adding Greek yogurt as its high in protein 🙂
Thank You so much for sharing this recipe. It had all the right mix of ingredients to make it yummylicious. I followed the recipe as is and added everyone’s season substitutions.
My family and I absolutely love this soup, which is included each year over Thanksgiving! Thank you for such delicious recipes, which are always a hit!
Absolutely amazing soup! I added a half teaspoon of cayenne pepper for a little kick and it worked really well.
Is this a typo 1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces. I made with 1.5lb bag of small sweet potatoes it is about 7 small potatoes. It came out delicious!
No, it’s not a typo. I guess there’s a lot of variation in sweet potato sizes. That’s why I give the weight you’ll need. Regardless, so glad you liked it!
Can you substitute shallots for yellow onion in this sweet potato carrot soup?
Sure – enjoy!
I absolutely LOVE this receipe! It is so simple to make and everyone I have made it for has practically licked their bowl clean!