Autumn Carrot and Sweet Potato Soup

4.5 stars based on 4 votes

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 flavor 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 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

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.)

Nutrition Information

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  • Serving size: 8
  • Calories: 277
  • Fat: 9g
  • Saturated fat: 4g
  • Carbohydrates: 42g
  • Sugar: 18g
  • Fiber: 5g
  • Protein: 8g
  • Sodium: 941mg
  • Cholesterol: 22mg

Reviews & Comments

  • 5 stars

    I just started making soup because it’s just my husband and myself. This was an easy soup to make and so tasty. I had some celery so I added 2 chopped stalks to the onions and butter. It was the best soup I have tasted in so long. I have had to give 4 people the recipe.

    - Denise P. on October 22, 2014 Reply
  • 5 stars

    After spending the day outdoors yesterday in the cold rain, my husband and I were in need of some hot soup to warm us up. I made this recipe as directed and it was very easy to make and truly delicious. Thank you!

    - Jodi on October 12, 2014 Reply
  • 5 stars

    Loved, loved, loved this soup. Thank you!

    - Karen on August 28, 2014 Reply
  • 3 stars

    This one was a little sweet and bland for me. So I added an extra half an onion, one small clove of garlic, about 1/2 cup coconut milk, and only 1/2 a fuji apple. It was then rich and balanced for my tastes. It may be a matter of how sweet the carrots and sweet potatoes are. I liked the silky creaminess when pureed and the warmth of the curry was great for cool weather. Overall a tasty soup that I will make again.

    - Linda on July 6, 2014 Reply
  • 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 C J on February 6, 2014 Reply
    • I didn’t add any sweetning..no honey, nothing

      - Terri CJ on February 6, 2014 Reply
  • 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.

    - Brenda Rice on January 7, 2014 Reply
  • boy does this carrot and sweet potatoe soup look good. I will definitely make this..thanks for all the great recipes.

    - DIANNE BAUGHCUM on November 21, 2013 Reply
  • This soup looks wonderful, and I’ve added to my list to try it. Thanks for posting.

    - Ponce on November 21, 2013 Reply
  • 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.

    - Lizzie on November 17, 2013 Reply
  • 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.

    - Adora on November 14, 2013 Reply
  • 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!

    - Debb on November 7, 2013 Reply
  • 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.

    - Darlene on November 1, 2013 Reply
    • So glad you enjoyed, Darlene!

      - Jenn on November 2, 2013 Reply
  • 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.

    - David on October 28, 2013 Reply
  • 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!

    - Monica on October 14, 2013 Reply
  • Delicious!! I added some spicy chorizo to make it more of a filling meal, and it turned out great.

    - Linzlowe on October 13, 2013 Reply
  • Love it!! I didn’t have any curry s I used Moroccan spice mix instead and the soup can out great!!!!!

    - Robin halpern on September 30, 2013 Reply
  • 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!

    - Maggie on September 14, 2013 Reply
  • Oh why don’t we get chicken broth but have to use the disgusting powder. :'(

    - Judy on August 2, 2013 Reply
  • This was very yummie! I also added a 1/2 cup orange juice and ground nutmeg,cloves,cinnamon to get that delicious autumn flavor!

    - Nicole Conger on March 11, 2013 Reply
  • 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 :)

    - Abby on March 11, 2013 Reply
  • 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!

    - Amy on March 9, 2013 Reply
  • Such a great go to soup! Perfect for a cold day. Thanks!

    - erin on March 9, 2013 Reply
  • 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.

    - Meg @ Peaches and Cake on March 8, 2013 Reply
  • Just finished making this. Ingredients were on sale this week so I had lots of carrots and sweet potatoes.

    - Debb on January 10, 2013 Reply
  • 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.

    - Taryn on January 2, 2013 Reply
    • Hi Taryn, Try some cinnamon, mace and nutmeg. I’d start with just a little and then increase as desired at the end.

      - Jenn on January 2, 2013 Reply
  • 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!

    - bjacks on December 27, 2012 Reply
  • 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.

    - Nicole on November 13, 2012 Reply
    • Great idea, Nicole!

      - Jenn on November 13, 2012 Reply
  • Sounds great, can this soup be frozen to serve later?

    - Suzanne on November 10, 2012 Reply
    • Yes, with no problem!

      - Jenn on November 10, 2012 Reply
  • 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!

    - Liesel on November 7, 2012 Reply
  • 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!

    - Lindsay on November 4, 2012 Reply
  • This would be great with oven roasted squash as well!! Delish!

    - Chef Chris Bales on October 31, 2012 Reply
  • this would be excellent in a bread bowl!
    I can’t wait to make this one. thank you for sharing!

    - Hope on October 31, 2012 Reply
  • Absolutely wonderful ! Made this last weekend and it was a winner. Thanks!

    - Ros on October 26, 2012 Reply
  • 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.

    - Angela on October 22, 2012 Reply
  • eating this right now. delicious,easy, and healthy. what a perfect recipe! thanks for another great one!

    - Robyn on October 21, 2012 Reply
  • 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!)

    - Allie on October 19, 2012 Reply
  • 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.

    - Pat Rice on October 19, 2012 Reply
    • Hi Pat, Just leave out the honey and cut back on the salt if you need to…it will still be delicious.

      - Jenn on October 19, 2012 Reply
  • I just bought both fresh carrots and sweet potatoes and it’s the perfect recipe for this time of year. Sounds great! Thanks.

    - Mary on October 18, 2012 Reply
  • 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!

    - Karen on October 18, 2012 Reply
  • wow. just got a house and my wife wants to cook this as the first meal. perfect. thank you so much.

    - prince robinson on October 18, 2012 Reply
  • 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!

    - Ashley @ Wishes and Dishes on October 18, 2012 Reply

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