Autumn Carrot and Sweet Potato Soup

Tested & Perfected Recipes Cookbook Recipe

With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall.

Carrot & Sweet Potato Soup

Photo by Alexandra Grablewski (Chronicle Books, 2018)

It seems I’ve always got the components of this soup lingering in my veggie bin (along with other mysterious things, but I’ll spare you those details), so it’s easy to whip up on a cool fall day. The nice thing is that the sweet potatoes add body to the soup, making it luxuriously silky, without even the slightest bit of guilt-inducing heavy cream. Now, I have to admit that I’m not one of those people who look forward to fall; my pessimistic side knows all too well that winter is looming. But the thought of comfort food and cozy clothes does make it more bearable. So go ahead and think of this dish as that soft knit sweater you can’t wait to put on at the first sign of a chill.

What you’ll need to make Autumn Carrot and Sweet Potato Soup

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.

How to make it

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.

Enjoy!

Carrot & Sweet Potato Soup

Photo by Alexandra Grablewski (Chronicle Books, 2018)

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Autumn Carrot and Sweet Potato Soup

With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall.

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
  • 1½ pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
  • 8 cups chicken broth, best quality such as Swanson
  • 1¾ 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, 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 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.)
  3. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 1 1/3 cups
  • Calories: 277
  • Fat: 9g
  • Saturated fat: 4g
  • Carbohydrates: 42g
  • Sugar: 18g
  • Fiber: 5g
  • Protein: 8g
  • Sodium: 941mg
  • Cholesterol: 22mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Made it as close as I could to the recipe, with a few tweaks only because I was out of things. I cooked the onions in a mix of EVOO and butter since I was low on butter. I did half and half chicken broth and vegetable broth. No apples, these aren’t fruits I usually keep on hand. Still delicious! I only used 3 carrots to my 5 sweet potatoes, but the carrot flavor still stood out great. This is a quick and simple recipe that would lend itself well to variations, and I can’t wait to try some new combos!

    • — Alana on April 20, 2022
    • Reply
  • I made this soup today and it is the BOMB! I love how the sweetness goes well with savory! I’m def making this again! I just ate a huge bowl and feel healthier already. Thank you!

    • — Michael on April 11, 2022
    • Reply
  • Hi Jenn
    We have a strong aversion to curry powder. Is there something I can use instead? Thanks for your amazing cookbooks and recipes. …and for all the joy your work brings to so many!

    • — S from DC on March 29, 2022
    • Reply
    • Hi S, Thank you for your kind words about the recipes! 💗
      Garam masala, cumin, or cinnamon would all work nicely in place of the curry. Hope you enjoy!

      • — Jenn on March 30, 2022
      • Reply
  • Love the Recipe.
    Not many recipes are perfect without any changes, but this one is simple, easy, nutritious, and delicious, so doesn’t require it.
    Being who I am, I could resist a few tweaks …. added a tablespoon or grated ginger at the beginning (I like a little zing}, and a little freshly squeezed orange juice at the end for the sweetness instead of adding honey.
    Grateful
    Thanks Jenn!

    • — Donna Ross on March 29, 2022
    • Reply
  • This soup is delicious, however, I do not think it needs the honey. I would suggest you make the soup in its entirety before you add the honey. Also, maple syrup is a favourite of mine, so i used it instead of honey. After adding a fair bit of salt, it was ok.

    • — Ruth on March 26, 2022
    • Reply
    • totally agree Ruth, though th quality of the carrots determines this for me.
      AND, I prefer fresh orange or Maple syrup as well

      • — Donna Ross on March 29, 2022
      • Reply
  • While this is definitely 5 Stars, I have my own Mr. B’s Rating System.
    1.It’s ok.
    2.That’s good.
    3. That’s pretty good.
    4.Oh, that’s Really good.
    5. Ooooohhh, that’s Restaurant Quality. I could serve that in any restaurant in town.
    This soup is definitely Restaurant Quality. Here in Houston we are one of the top Restaurant cities in the Country and this soup could go in the Best of them.
    As for http://www.OnceUponAChef.com, this is simply the best recipe site around. I’ve pretty much stopped looking at other sites. Jenn, thanks for sharing your heart and gift with the rest of us !!!

    • — Jerald Broussard on March 11, 2022
    • Reply
    • Thanks for your very kind words!! 🙂

      • — Jenn on March 11, 2022
      • Reply
  • My 19MO loved loved loved this soup, and it’s so easy to make. We only used about half an apple, less water, and no honey. Lemon juice added at the end really rounded out the flavor. I think next time I will add cream to my son’s soup (to get more fat in his diet) and keep our soup dairy-free like the recipe.

    • — Amy on February 26, 2022
    • Reply
  • Absolutely delicious! used a Granny Smith apple as that was what I had on hand. So very, very good. Thank you Jenn for another fab recipe 🙂

    • — Susan P. West Kelowna, BC Canada on February 24, 2022
    • Reply
  • This soup was excellent! I skipped the honey and found the vegetables to be plenty sweet. I can’t get over how much flavor there is for so few ingredients!

    • — Erin on February 21, 2022
    • Reply
  • No need for any honey, was far too sweet with only half the quantity added!
    Will make again but no honey !!!!!

    • — Una on February 15, 2022
    • Reply
  • The soup was too sweet for our family.

    • — Dan on February 14, 2022
    • Reply
  • Made it today.. and light and delicious. Added parsnips and celery as only had 1 sweet potato .
    Tasted sweet enough so didn’t add honey . Easy great versatile recipe

    • — joanie on February 5, 2022
    • Reply
  • This soup is soooo good! I did add another large sweet potato. Thank you for this delicious recipe.

    • — Shelley on February 4, 2022
    • Reply
  • I love love love this soup! I can’t get enough of it! Thank you for this awesome recipe!

    • — Cindy on February 1, 2022
    • Reply
  • Excellent!

    • — SFinlay on January 23, 2022
    • Reply
  • Amazing soup! So flavourful for such a simple easy recipe. Thank you!

    • — Krista N. on January 22, 2022
    • Reply
  • Love this soup,
    Thank you for sharing it with us !!

    • — Paivi on January 17, 2022
    • Reply
  • Reduced the water and added a can of chick peas- we like thick soups. Delicious! Will be a regular soup for our household.

    • — Karen on December 12, 2021
    • Reply
  • Made exactly according to the recipe, this is one of our favorite soups.

    • — Shirley on December 9, 2021
    • Reply
    • Made this soup didn’t add the salt though and it was a little bland

      • — Jane on December 28, 2021
      • Reply
  • Just made it last evening and it’s a keeper :)) Everyone loved it. There’s enough leftover for the next day too! Followed the recipe exactly as indicated. Am thinking of adapting it with pumpkin next time, I’m sure it’ll be great too. 😋

    • — Patricia on December 4, 2021
    • Reply
  • I really loved this soup. I skipped the honey and used kettle & fire brand butter chicken bone broth. Will definitely make again!

    • — May on November 26, 2021
    • Reply
  • It’s great! Super falvourful and really easy for the prep. Get your kids chopping.

    • — Michelle Turner on November 20, 2021
    • Reply
  • I made this soup for the first time this week. It’s really delicious and my husband and I really enjoyed the delicious flavors of carrots, sweet potatoes, curry, and apples. A definite keeper!

    Also, I made the Lasagna soup from Jenn’s new cookbook. It was amazing and full of yummy flavors (the ricotta mixed in adds the perfect touch!). If you haven’t gotten the new OUAC cookbook, I encourage you to get it as soon as possible. It’s filled with lots of amazing recipes 😋

    • — Lynne on November 7, 2021
    • Reply
  • Thank you for the recipe. I made some changes, adding two small parsnips to the carrot portion, to include more varied vegetables. I also over-did the honey accidentally when mixing it in, so added a bit of coconut milk powder, coriander and cumin powder, salt and white pepper, and the soup calmed down and it delicious. I’m looking forward to serving it as part of our dinner for 4.
    The only thing I would like to suggest is also give the measurements in UK (g and ml) proportions for ease in places that don’t do US cups and lbs.

    • — Tasneem Perry on November 5, 2021
    • Reply
    • Glad you liked it! I just added metric conversions to the recipe. 🙂

      • — Jenn on November 5, 2021
      • Reply
  • Thanks Jenn! I was halfway through roasting yams, butternut squash and carrots and realized I didn’t have the rest of the ingredients for the other soup I was making. I found your recipe and made it as written, with the exception of the sweet potato and carrots being roasted and adding roasted butternut squash. It came out perfect, served with bannock, and my 8 year old had two bowls. Thanks again!

    • — Cricket on November 1, 2021
    • Reply

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