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Autumn Carrot and Sweet Potato Soup
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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.