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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Lovely fall recipe. As with any soup, use fresh, good quality vegetables and curry powder to get the best flavor. Great website, Jenn, I use your recipes for inspiration frequently.
Can this be made without onion. My sister is allergic to onion.
Yes, technically it will work, but will have a slightly different flavor. If she’s able to tolerate garlic, you could use some garlic instead.
Unfortunately she is allergic to both onion & garlic.
Then I would just go ahead and make it without the onion.
Love this soup, have been making it for years. Today, to borrow a phrase from Emeril, I decided to kick it up a notch. Roasted the carrots and potatoes with a little EVO in a 425 oven for 30 minutes and then proceeded with the recipe exactly as written. Well worth the extra time, Roasting the veggies gave it a richer flavor. Enjoy!
That sounds great!
Hello Jen Segal, This recipe is spot on. It utilizes all my local crops in northern Michigan. Thank you as always. You express yourself so nicely!
Bob Adams
I made this soup last night and it was delicious! My boyfriend, who dines at Michelin restaurants, loved it too. I always make my own broth rather than use store-bought. It tastes much better and is easy to make.
Your site is one of my favorites. Keep new recipes coming.
Hi Jenn. Would you say a total of 2 cups chopped onion? I have chopped one medium onion and it looks already like twice as much as what’s in the picture that goes with the recipe. Thank you!
Yes, 1 chopped onion should be about a cup, so you’ll have about 2 cups. Enjoy!
We loved this soup so much it will be in our soup rotation.
I wanted to make carrot and butternut squash soup and thought I’d seen a recipe by you but I can’t find it anywhere on the web. Can you please let me know how to get it? It had different herbs & spices but otherwise very similar. I hope to hear back from you. My daughter in law learned how to cook by me introducing you to her. I’ve done that with so many of my friends…they all love you too!
I’ve made so many of your wonderful recipes over the years. I probably make at least one a week. You’re the best!
Thank you so much for inspriring all of us to cook more and try new things!
Hi Donna, Thanks for your note and very kind words about the recipes – so glad you like them. ❤️
I don’t have a recipe that has butternut squash and carrots, but have this one with has both squash and sweet potatoes. Perhaps this was it? If not, you must’ve seen it someplace else. Regardless, hope you enjoy if you try it!
Absolutely scrumptious! My husband is still talking about how delicious dinner was last night!
Delicious and perfect soup for fall. I’m gonna make this for Thanksgiving! Lusciously creamy, Sweet Potato sweet, and the carrots and apples with Curry is totally delicious. Perfect 5 stars for me, thanks Jenn!
Just made this. It tastes delicious and I can’t wait for lunch! Thank you Jenn