Name: Fall Carrot and Sweet Potato Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: Unsalted butter 4 tbsp; Yellow onions 2; Curry Powder 1 tbsp; Carrots 1 lb; Sweet potatoes 1 ½ lbs; Chicken broth 8 cups; Salt 1 ¾ tsp; Apples 1; Honey 2 tbsp; Black pepper

Cuisine:

American Recipes

Fall Carrot and Sweet Potato Soup recipe

As the leaves turn brown and the air gets crisp, this Fall Carrot and Sweet Potato Soup embraces the essence of fall with its comforting blend of flavors. The natural sweetness from sweet potatoes and apples lends a delightful balance to the soup while ensuring a luxuriously creamy texture without the heaviness of heavy cream. This dish is not just about indulgence; it’s a nourishing option packed with fiber and nutrition, perfect for a warming, low-calorie meal. Serve it up with some hearty whole-wheat bread or soft dinner rolls for a satisfying meal.

To start, sauté the onions in a generous knob of butter until they turn soft and translucent; this step will give your soup a beautiful foundation of flavor. Next, stir in some curry powder and let it cook, allowing the spices to bloom in the hot butter. Then, add in your diced carrots and sweet potatoes, followed by chicken broth. Bring the mixture to a boil, then cover and reduce the heat to let it simmer gently until the vegetables are tender. Finally, add in the chopped apples. Purée the mixture until it’s beautifully smooth and creamy. The result? A cozy, vibrant bowl of soup that’s perfect for chilly days. Serve hot and enjoy!

To make the Fall Carrot and Sweet Potato Soup, you will need the following ingredients:

Ingridiens for Fall Carrot and Sweet Potato Soup

Steps to make Fall Carrot and Sweet Potato Soup

1
Cook onions
10

In a large pot, melt 4 tablespoons unsalted butter over medium heat. Add 2 chopped onions and cook, stirring frequently, until soft and translucent, about 10 minutes.
2
Add curry powder
1

Stir in 1 tablespoon curry powder and cook for 1 minute.
3
Add carrots, sweet potatoes and broth
25

Add the chopped carrots, chopped sweet potatoes, 8 cups chicken broth, and 1 ¾ teaspoons salt and bring to a boil. Reduce to a simmer, cover and cook until the vegetables are very tender, about 25 minutes.
4
Add apples and honey
1

Stir in the chopped apples and 2 tablespoons honey.
5
Blend
2

Using an immersion blender, purée the soup until smooth and creamy. Alternatively, cool the soup slightly before transferring it to a blender and blending. Season to taste with salt, black pepper and more honey if needed.
6
Serve

Ladle the soup among bowls and add a sprinkle of curry powder on top if you wish.

Impress your guests with this creamy Fall Carrot and Sweet Potato Soup! It combines the natural sweetness of sweet potatoes and apples for a nourishing, low-calorie meal. Enjoy it with hearty whole-wheat bread or soft dinner rolls.

About the author

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews:
(1)

	4 tbsp Unsalted butter
	2 Yellow onions medium, chopped
	1 tbsp Curry Powder plus more for serving
	1 lb Carrots peeled and chopped into 1-inch pieces
	1 ½ lbs Sweet potatoes about 2 small, peeled and chopped into 1-inch pieces
	8 cups Chicken broth
	1 ¾ tsp Salt
	1 Apples tart yet sweet , Honeycrisp or Fuji, peeled and chopped
	2 tbsp Honey
	Black pepper freshly ground

Ingredients

Nutritional information

Cook onions

Add curry powder

Add carrots, sweet potatoes and broth

Add apples and honey

Blend

Serve

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