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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This is autumn, distilled into a bowl (or a mug,which is more likely in my case, because I just want to drink it after I make it). By far one of my favorite recipes to make as soon as the weather turns cool.
I have an intolerance to butternut squash and found this version to be really delicious. I served it for dinner and my family couldn’t believe that I made it (the nerve!ha). I pretty much love everything on this site.
This recipe is amazing! I buy shredded carrots which makes the prep so much easier. The soup is hearty, flavorful and perfect year round. It freezes and reheats well. Give it a try!
So simple, yet so delicious. This soup is the perfect balance of sweet and savoury, and freezer friendly!
I made this soup in October for a special fall dinner for my adult children and their families. I was able to get beautiful fresh carrots from the farmers market. This soup came out super yummy and looked so cool served in little ceramic pumpkin soup bowls!
I made this delightful soup for a luncheon and it was perfection! The balance of flavors was divine and it wasn’t too heavy as a first course. My guests raved about it and, of course, requested the recipe. This soup will definitely show up on my menu again!
I’ve made this soup several times and am so happy with it’s taste. Because it freezes so well I usually make a double batch. I use leeks instead of onions, and up the amount of curry just a bit. Overall, a great, easy, delicious recipe.
Beautiful color and texture. Using a home made chicken stock, this seamingly simple soup recipe was inspiring. Had to add a splash of additional stock for consistency sake but nothing worth permanently noting. I love this blog!
I have never shared a recipe so often!! Who would guess how amazingly delicious and simple a recipe could be…with nutritious carrots no less!
After making and enjoying this soup, I had a few friends over in our backyard (Covid friendly) and offered a small mug of this fabulous soup! Everyone wanted the recipe and they have all indicated that when they served it, they also had to share this wonderful website!
The soup is super easy to make, requires so few ingredients, takes no time to simmer on the stove and the resulting soup is creamy, delicious and satisfying! Since I make lots of soup, I invested in an emulsifier a while back that really limits the mess of having to purée soups in a blender.
This is a delicious, highly nutritious and low fat soup that will be made many times this winter!
The basic structure of the soup is a great foundation recipe for an seasonally autumn/early winter soup, and I really liked it as is, but also with some of my own adaptions. Curry is not my favorite seasoning, so instead, I put in some thyme, marjoram, and nutmeg. I also added a Granny smith apple, in addition to a Fuji, and increased the overall amounts of ingredients in order to make a bigger batch of soup.