Autumn Carrot and Sweet Potato Soup

creamy-carrot-and-sweet-potato-soup

Made with carrots, sweet potatoes, apples and honey, this savory soup with a hint of sweetness and spice is one of my favorites. The secret ingredient is curry powder, which doesn’t give the soup an Indian flair like you might think, but instead lends a subtle hint of autumn spice. After all, curry powder is just a blend of spices like ginger, coriander, turmeric, cumin, fenugreek, red pepper, cinnamon, cloves, cardamom and nutmeg. 

Before we get started, let’s talk about sweet potatoes. Last time I was at Whole Foods, I noticed that all of the sweet potatoes (there were a few different kinds) were labeled as yams. For some reason, it’s common practice in the U.S. to use the words “sweet potato” and “yam” interchangeably. This is confusing, since yams aren’t sweet potatoes at all, but rather thick white tubers with dark brown skin. But chances are you won’t find real yams at the supermarket, so if you see “yams,” you’re probably looking at sweet potatoes. As for the different varieties, look for Garnet, Jewel, Beauregard, all of which have orange flesh and reddish-brown skin.

Begin by cooking the onions in butter until they are soft and translucent. Then, add the curry powder and cook until fragrant.

Next, add the carrots and sweet potatoes…

along with the chicken broth and bring to a boil.

Cover and simmer over low heat until the vegetables are tender, about 25 minutes.

Toss in the chopped apples, then puree with a stick blender until smooth and creamy.

The nice thing about this soup is that it’s wonderfully smooth in creamy, yet low in fat and good for you. Enjoy!

Autumn Carrot and Sweet Potato Soup

Print Recipe
Servings: 8
Total Time: 45 Minutes

Ingredients

  • 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 Honeycrisp or Fuji), peeled and chopped
  • 2 tablespoons honey
  • Freshly ground black pepper

Instructions

  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. Stir in the apples and honey. Using a stick 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 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.)
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  • I absolutely love creamy, warm soups in the fall and winter. I will have to try this recipe out.

    P.s. Made your Mandel Bread and LOVED it!

  • prince robinson

    wow. just got a house and my wife wants to cook this as the first meal. perfect. thank you so much.

  • Karen

    This soup looks amazing, and it is one I will DEFINITELY make soon. Thank you for posting.
    I am always looking for ways to get in more vegetables, and this is it!

  • I just bought both fresh carrots and sweet potatoes and it’s the perfect recipe for this time of year. Sounds great! Thanks.

  • Pat Rice

    This soup sounds yummy! Can I use Splenda or other sweetner rather than honey? My husband and many friends are diabetic. Many are on low fat, low salt diets.

    • Jenn

      Hi Pat, Just leave out the honey and cut back on the salt if you need to…it will still be delicious.

  • Allie

    Yet another great recipe, Jenn! It’s a dreary, rainy day here, and I had all the ingredients on hand, so I thought this would make a perfect lunch for me and my two little ones. The curry gives the soup a nice, subtle spicy flavor without it tasting like a curry-flavored soup. Tasty, and healthy to boot! I’m serving with a spinach and apple salad. (I gave my 1-year-old a taste of the soup as it sat cooling on the stove, and she keeps coming back for more tastes, so it gets two thumbs up from the peanut gallery!)

  • Robyn

    eating this right now. delicious,easy, and healthy. what a perfect recipe! thanks for another great one!

  • Angela

    Great soup! I made a few changes for personal tastes at our house – added some fresh sliced ginger in with the onion and used hot curry powder. Lots of spice but that’s how we like it.

  • Ros

    Absolutely wonderful ! Made this last weekend and it was a winner. Thanks!

  • Hope

    this would be excellent in a bread bowl!
    I can’t wait to make this one. thank you for sharing!

  • This would be great with oven roasted squash as well!! Delish!

  • Lindsay

    Made this last week, really liked it, will make it again. Notes: I think the apple flavor could be increased, may add another apple or two. Also, thought the curry was too subtle – strongly agree with author’s suggestion to add more curry powder if you know you like it. May reduce the amount of broth by a couple cups to make a little thicker…what I love is how versatile this is, a tweak here or there for personal preferences won’t hurt this recipe at all. Thanks for this one Jenn, love it!

  • Liesel

    We made this soup for supper last night and was it ever delicious – Perfect for a cold, drizzly evening. Did not change a thing, but upped the curry powder by just a bit (rounded TBSP). I was tempted to substitute olive oil for the butter, but so glad I decided against it – the butter adds a really nice, subtle note that just makes the soup awesome. We are looking forward to leftovers for lunch today. Thank you, Jenn, for yet another ‘keeper’ recipe!

  • Sounds great, can this soup be frozen to serve later?

    • Jenn

      Yes, with no problem!

  • Nicole

    This soup is now up there with my ultimate favorites. The only change I made was to brown the butter first. It adds a nice nutty deep flavor to it all.

    • Jenn

      Great idea, Nicole!

  • bjacks

    We had this for lunch on Christmas Day. It brought a wonderful welcoming scent to the house. We enjoued it with Gruyere cheese and carmelized onions grilled sandwiches. A “do over”
    for sure!

  • Taryn

    Hi Jenn, my husband and I love this recipe. My mom is coming next week and dislikes curry, can you recommend another spice I can substitute? Thanks.

    • Jenn

      Hi Taryn, Try some cinnamon, mace and nutmeg. I’d start with just a little and then increase as desired at the end.

  • Debb

    Just finished making this. Ingredients were on sale this week so I had lots of carrots and sweet potatoes.

  • Just made this for my sick hubby and had a bowl myself too – it was AMAZING! Spicy but not too spicy, savory yet sweet, in other words, PERFECT! Thanks for the recipe. I liked how it was simple and there weren’t too many ingredients or fussy steps.

  • erin

    Such a great go to soup! Perfect for a cold day. Thanks!

  • Amy

    This soup is absolutely delicious! It has a wonderful flavor and is silky even when just blending with an immersion blender. I think the curry flavor is more intense the longer it sits and I usually enjoy it more the second day!

  • Abby

    This soup was delicious! I wish I had blended it a little longer to get it extra smooth, but it was wonderful with a grilled cheese sandwich, and made enough for several meals. Simple and satisfying :)

  • Nicole Conger

    This was very yummie! I also added a 1/2 cup orange juice and ground nutmeg,cloves,cinnamon to get that delicious autumn flavor!

  • Judy

    Oh why don’t we get chicken broth but have to use the disgusting powder. :’(

  • Maggie

    This is so delicious!

    I made it yesterday, followed instructions but used only 6 cups chicken broth because I like thicker soups.

    Thank you for sharing!

  • Robin halpern

    Love it!! I didn’t have any curry s I used Moroccan spice mix instead and the soup can out great!!!!!

  • Linzlowe

    Delicious!! I added some spicy chorizo to make it more of a filling meal, and it turned out great.

  • Monica

    Made one an a half batch of this soup, i loved it! I took half of it to a friend house whos mother just passed away, soup is always good for the soul!

  • David

    The last time I made this soup, I took leftovers to work and on my walk from the microwave to my desk, I was stopped every few feet with people asking for my recipe (I happily pointed them here). This soup is wonderful and when served with a salad is a perfect lunch or dinner.

  • Great recipe. I forgot to add the honey, but thought it was great. I served the savory cheddar and thyme cornbread with it, super yummy. Thank you for sharing your recipes and making them seem like anyone can make them as good as you do.

    • Jenn

      So glad you enjoyed, Darlene!

  • Debb

    Made this again for the third time. This time I didn’t have apples so I added a pinch of sugar. Instead of the curry powder I used my favorite Patak curry paste. Comes in a jar and is easy to add to anything. Makes a great sauce I use over stuffed peppers when stirred into warm greek yogurt. I’ll bet that would make a great garnish drizzled on top of this soup!

  • Adora

    Love love love this recipe! It is SO flavorful and EASY! It is a nice change from the various butternut squash soups that I love to make during fall/winter.

  • Lizzie

    Made this last week. I like to make a soup every weekend for eating later in the week. Excellent flavor and easy to put together. This will be one of our regulars from now on. Thanks.

  • Ponce

    This soup looks wonderful, and I’ve added to my list to try it. Thanks for posting.

  • boy does this carrot and sweet potatoe soup look good. I will definitely make this..thanks for all the great recipes.

  • I made this for first course at Thanksgiving. Everyone loved it and asked for the recipe. I am so glad I found your website. Keep up the good work.

  • Terri C J

    I made this and adjusted it a bit. I used less broth/water( just enough to cover the vege.) added an extra onion, a parsnip, used 4 carrots, 3 apples and 1 1/2 c cooked squash, 2 tsp curry and 2 tsp onion powder and once the vegetables were cooked I pureed with a hand blender and added creamy milk…absolutely amazing and very filing. I cook and deliver meals to seniors, I know they are going to love this new addition to their menu.

    • Terri CJ

      I didn’t add any sweetning..no honey, nothing

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