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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I just made this and I’m on my 3rd bowl! Delicious! Thank you!
I am single so I made a half recipe and it was very good! A few changes though; I used extra virgin olive oil instead of butter to fry the onions. I am sure this cut all of the cholesterol from the soup and made it vegan. A good balance of flavors. This recipe just works!!
This recipe is wonderful! So easy to make large portions of, warm and cozy taste, and healthy. I made this for work colleagues on my birthday and everyone loved it.
I avoid onion so replaced it yellow capsicum and it still tasted delicious
I’ve made this dozens of times and it’s always amazing. Veggie broth, chicken stock… either way it’s fantastic.
Delicious- Love your recipes!!
This was a great recipe! Good quality chicken broth makes a huge difference, and make sure to measure exactly 8 cups of broth for a creamy and not too thin consistency. I made some small changes: omitted the honey, added a bit of extra salt, and increased the curry powder to about 3 tbsp for some more spice.
Can you recommend good quality soup broths? I only see Pacific or Swanson.
Hi Laurie, I actually really like Swanson.
Excellent soup. I make minor adjustments based on my own preferences: leeks instead of onions, saute them in bone broth instead of butter (but then add a dollop of olive oil to each bowl of the soup), and if the apple is nice and sweet, I don’t necessarily need to add the honey. I’m grateful for the recipe – use it a lot! Thanks….
I make soup all the time and love trying something new. I always ask my husband if he likes “this soup” and he’ll always says “sure”. When I served him this soup he had a few mouthfuls before saying “this soup is really good!”. First time I didn’t have to ask! That says it all for me.
But then I love all your recipes! Thanks so much Jenn.
Hi Jenn. I absolutely love this recipe, and make it routinely in the cooler fall and winter months. I’m making a big batch of different soups today, and only realized I bought a white sweet potato instead of the orange kind after peeling. I understand it’s not as sweet, but will this drastically change the flavour of the soup? Can these potatoes be used interchangeably, as, I also make sweet potato black bean enchiladas, etc. regularly and have some picky eaters in this house who tend to notice changes lol.
Hi Jennifer, It may change the color a little, but I don’t think the flavor will change significantly but if you find you’d like to sweeten it up a little, just add a touch more honey. 🙂
This soup is delicious. I thought it was alittle sweet so would cut back on the honey or omit it.