Autumn Carrot and Sweet Potato Soup
Ingredients
- 4 tbsp. unsalted butter
- 2 medium yellow onions, chopped
- 1 tbsp. curry powder, plus a bit more for serving
- 1-pound carrots, peeled and chopped into 1-inch pieces
- 2 small sweet potatoes, peeled and chopped into 1-inch pieces
- 8 cups chicken broth
- 1 3/4 tsp. salt
- 1 Honeycrisp apple, peeled and chopped
- 2 tbsp. honey
- Freshly ground black pepper
- Peanuts, toasted and chopped, for garnish, optional
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; 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 an emulsion 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 toasted peanuts, if desired.
Notes
As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.
