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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Amazing, thanks!
This was my first time trying one of your recipes–a Google search for carrot soup led me to your blog.
This soup is fantastic!! I am happy it made such a big batch, because now I can freeze it for a quick, healthy comfort meal. I can barely wait to serve this for Thanksgiving.
Thanks very much for sharing this recipe! It’s definitely a keeper,
This sounds delicious. Will it make a big difference if vegetable broth is used instead of chicken?
Hi Marli, Vegetable broth will work just fine. Enjoy!
I had this soup and simply loved it…I am curious about the calorie count: Can that be right? It doesn’t seem like the ingredients divided by 8 would yield that many calories. (I would love it not to be so!) Either way, I plan to make it soon.
Alice, so glad you liked the soup. The calories are correct there. Consider it a very healthy indulgence :)!
Just made the sweet potato soup , no but used fry lite as I’m trying to loose weight and used 2 chicken stock pots as I didn’t have the broth …….. It’s amazing soup and it will be getting made again in this house .
So so smooth Mmmm Mmmm ?
Fantastic sweet potato soup
This soup is much more than the sum of its parts. I expected something overly sweet and, to the contrary, it’s rich and smokey. Absolutely perfect.
Hi Jenny! Thank you for your amazing recipes. I’m your biggest fan☺ i have tried this recipe once, was a big hit, i want to try again for christmas dinner, can i substitute carrots for butternut squash? I’m having difficulty deciding between this recipe and your butternut and sweet potato soup, it looks quite similar to me, but i enjoyed the hint of curry powder in this one. Help please….Happy Holidays☺
Thanks for the nice words Julie! Yes, I think you could sub the carrots for butternut squash in this soup. And the two soups you’re considering are somewhat similar, so it’s just a matter of personal preference :). Happy Holidays!
I am so glad I didn’t throw out the leftover Thanksgiving “yams”! I followed your directions, but then added the soft yams at the end before pureeing. I omitted the honey because of the preexisting honey in the yams. I also added a tablespoon of grated fresh ginger to the sautéed onions and a half cup of sour cream at the end. It was so good I couldn’t stop eating! It was a hit as well with my hubby and toddler. Thank you!!
I made this soup (doubled the recipe) for Thanksgiving. I made it the day before and then just reheated it before serving. I was hoping to have left overs. But it was such a hit there was not a drop left. Really a wonderful soup. Thanks you.