Autumn Carrot and Sweet Potato Soup

Servings: 8        Total Time: 45 Minutes




  • 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

  • 1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces

  • 8 cups chicken broth, best quality such as Swanson

  • 1-3/4 teaspoons salt

  • 1 tart yet sweet apple (such as Honey Crisp or Fuji), peeled and chopped

  • 2 tablespoons honey

  • Freshly ground black pepper





1.  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.


2.  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.


3.  Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy.


4. (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.

                      Per serving   Serving size 1 1/3 cup; Calories 277 ;  Fat 9g;  Saturated Fat  4g;  Carbohydrates  42g; Sugar  18g;                              Fiber  5g;  Protein  8g;  Sodium 941mg;   Cholesterol  22g

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