Description

A comforting and flavorful Autumn Carrot and Sweet Potato Soup that combines the sweetness of root vegetables with the warmth of curry spices. This creamy soup is perfect for chilly days, made by simmering carrots, sweet potatoes, and apples in chicken broth, then pureeing to a smooth texture. Topped with a sprinkle of curry powder, it balances savory and sweet notes beautifully.

Ingredients

Soup Base

4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus more for serving

Vegetables and Fruit

1 pound carrots, peeled and chopped into 1-inch (2.5-cm) pieces
1½ pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch (2.5-cm) pieces
1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped

Liquids and Seasoning

8 cups chicken broth (best quality such as Swanson)
1¾ teaspoons salt, plus more to taste
2 tablespoons honey, plus more to taste
Freshly ground black pepper, to taste

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Instructions

Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onions and cook, stirring frequently, until they become soft and translucent without browning, approximately 10 minutes. Stir in the curry powder and cook for an additional minute to release its flavors.
Simmer the Vegetables: Add the peeled and chopped carrots, sweet potatoes, chicken broth, and salt to the pot. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently until the vegetables are very tender, about 25 minutes.
Add Apples and Sweeten: Stir in the chopped apple and honey into the pot. This adds a lovely tart sweetness that complements the curry and root vegetables.
Puree the Soup: Using a stick blender, puree the soup directly in the pot until smooth and creamy. Alternatively, allow the soup to cool slightly and puree in batches in a blender, keeping the lid vented and covered with a towel to let steam escape safely.
Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, freshly ground black pepper, and honey as desired. Serve the soup ladled into bowls and sprinkle with a little extra curry powder for garnish. If the soup thickens while sitting, thin it with a bit of water.

Notes

Do not brown onions during sautéing; cook them gently to retain sweetness and prevent bitterness.
Leaving the blender lid vented when pureeing hot soup prevents steam build-up and splatters.
The soup thickens while resting; add water or broth to reach desired consistency.
Use a tart, sweet apple like Honeycrisp or Fuji for the best flavor balance.