Name: Autumn Carrot and Sweet Potato Soup
Total time: 45 min
Yield: 8
Cuisine: American
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

Autumn Carrot and Sweet Potato Soup

By Jenn Segal

With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall.

Servings: 8

Total Time: 45 Minutes

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.

Nutrition Information

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

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.