Autumn Carrot and Sweet Potato Soup

5 stars based on 120 votes
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 soup as that soft knit sweater you can’t wait to put on at the first sign of a chill.

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.


carrot sweet potato soup

My Recipe Videos

Autumn Carrot and Sweet Potato Soup

Servings: 8
Total Time: 45 Minutes


  • 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


  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.)
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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, 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.

Reviews & Comments

  • This recipe looks amazing. The only thing is I am not a curry lover. What can I substitute for the curry?

    - Kathy on August 7, 2018 Reply
    • Hi Kathy, you could use any number of things in place of the curry — garam masala, fresh herbs, cumin, or cinnamon. Hope that helps!

      - Jenn on August 7, 2018 Reply
  • 2 stars

    Made this recipe exactly but it has a very unpleasant too strong curry powder taste. I did think a tablespoon sounded like a lot! I used Keens curry powder which is an Australian brand, could be it’s a lot stronger that what was used in the original recipe. Never mind, my husband still ate it!!

    - Karen Firth on July 28, 2018 Reply
  • 5 stars

    Just made this as it had such good reviews. It’s INCREDIBLE! My two year old thinks so too. Thank you.

    - Emily Sayers on April 22, 2018 Reply
  • 5 stars

    Amazing Soup! Followed recipe exactly, and was very happy with how it turned out. I’ve never tried adding curry powder to a soup, and it really gave it some umph, and a bit of heat. Perfect soup to warm you up on a cold day.

    - Siobhan on April 17, 2018 Reply
  • 5 stars

    I’ve made this delicious soup twice now, first with Better Than Bouillon – No Chicken Base (we don’t eat meat), and the second with veggie broth. Since chicken broth tends to be more flavorful, in the veggie version I added garlic and cumin, and only used 6 cups of broth to make it thicker. The result was *perfect* — even my 5yo loved it!!

    - Flo on April 11, 2018 Reply
  • 2 stars

    I was very hopeful for this recipe based on the positive reviews. I halved the recipe, followed it exactly. It was just meh. I added some half n half and more salt, that made it slightly better. I wish I had not added the apple, this soup turned out more like baby food/apple sauce. Overall, I would not make this again.

    - Blair on March 28, 2018 Reply
  • 5 stars

    I made this as directed, but 1/2 the amount. It was fantastic – so smooth and delicious and slightly sweet. I will definitely make this again. Thanks!

    - Amy B on March 14, 2018 Reply
  • 5 stars

    This soup is seriously amazing. So creamy and flavourful without the addition of cream or flour. It’s perfect for my daughter with allergies. Serve this with a side of bread for an easy dinner.

    - Sandy on March 5, 2018 Reply
  • 5 stars

    How would this be with Chinese five spice powder added to it> A guest who loved it as written suggested this, saying he thought it would add another depth of flavor.

    - Carol on March 4, 2018 Reply
  • 5 stars

    Second review…served this recently and my guests suggested adding Chinese five spice powder to it. Love the recipe as written, but was intrigued with the addition of this spice, adds another depth of flavor. Curious as to what you think about it.

    - Carol on March 4, 2018 Reply
  • 5 stars

    This recipe is a keeper! I just made this recipe for the third time and I think this is a very nice soup. It’s fine to vary the amount of sweet potato and carrots a bit. I’ve tried two different curry powders and both worked fine. I’ve always stuck to amount of apple and honey and think it adds just the right amount of sweetness. This is a great soup to pair with sandwiches on a cold day. Tonight I’m going to serve it with quiche.

    - Sally on March 1, 2018 Reply
  • 5 stars

    I loved this soup. I left out the honey and curry powder, and actually made the soup in my instant pot. When I pureed I kept some of the carrots a little bigger to give some texture. I would make this over and over. My family loved it.

    - Margie on March 1, 2018 Reply
  • 5 stars

    I prepared this recipe exactly as directed and it turned out awesome! Everyone in my family enjoyed it! Thank you for sharing!

    - Jennifer Le on February 27, 2018 Reply
  • 5 stars

    This recipe is delicious! I added a small russet potato because I just had a medium sized sweet potato and wasn’t sure it would be enough. I made this for company along with a beef roast and veg and it was an excellent company recipe.

    - Camilla on February 21, 2018 Reply
  • Followed the recipe and turned out very nicely! I used Granny Smith apple and it worked well.

    - Gina on February 4, 2018 Reply
  • 5 stars

    This soup is DELICIOUS! It is also easy and fast to make. Make it exactly as written and I would not change anything!
    Did add a fair amount of freshly ground pepper at the end! Thanks a great recipe!

    - Karen on February 1, 2018 Reply
  • 5 stars

    Just made this soup! Delicious! Added some cinnamon and some water to thin a little. Wonderful!

    - Barbara on January 25, 2018 Reply
  • 1 stars

    I made this soup for my family last night. It was horrible. I followed the recipe to the T. None of us were able to eat it. I threw the whole pot out. Waste of money and time 😐🙁

    - Sierra Koch on January 22, 2018 Reply
  • 5 stars

    Absolutely delicious with a vibrant color. I used half oil, half butter.

    - Sofia on January 18, 2018 Reply
  • 5 stars

    This was great. I didn’t have curry, so did need to sub cumin, turmeric and cinnamon.

    - Marie on January 4, 2018 Reply
  • 5 stars

    Fabulous. Made as is but added applejack liquor. 🙂 Oh, also put toasted pumpkin seeds on top.

    - C.M. Sage on December 19, 2017 Reply
  • 5 stars

    Really an outstanding and easy to make soup! I do recommend really making the veggies well soft before putting them in the blender to create the smoothest soup structure (or maybe blend longer). My soup was still a bit grainy. Still delicious though!
    Thank you!

    - Anne on December 19, 2017 Reply
  • 5 stars

    Wow. THANK YOU for this recipe. I have been feeling quite frustrated about the huge number of online recipes I’ve been trying that have not turned out that great. This was soooo good.

    I made it exactly as written, with one exception. Didn’t have unsalted butter so I used regular and added about half (if that) of the salt called for in the recipe.

    Can’t wait to try other recipes. Thank you for sharing.

    - Kate Wollaston on December 17, 2017 Reply
  • 5 stars

    I made this today. My husband was not enthusiastic at the idea of it but it was delicious and we both loved it. I folloewd the recipe exactly (a rarity for me) but I wouldn’t change a thing!

    - Pamela on December 15, 2017 Reply
  • 5 stars

    This was so good!!! It took well over an hour to make; some of that was just waiting for it to boil. It was well worth the time. Can’t wait to have more of it!

    - Debbie Parks on December 14, 2017 Reply
  • 5 stars

    Added pumpkin seeds at the curry sub fresh ginger, cinnamon and a little nutmeg .. great!! Paired with pumpkin cranberry crisps from trader Joe’s!

    - Crystal on December 10, 2017 Reply
  • 4 stars

    This is a yummy soup. I halved the recipe and made a vegan version, substituting coconut oil for butter, veggie stock and a small amount of agave for the honey. I also did not peel the potatoes or carrots, just scrubbed them well. It made a lot and was pretty satisfying and hearty. I think you could skip the sweetener and it wouldn’t make a big difference. I also added more spices in the beginning (cumin, coriander, turmeric) because I love those flavors. My 2 year old wasn’t crazy about it, but she did eat it!

    - kara on December 6, 2017 Reply
  • 5 stars

    Loved it!

    - Dilee on December 5, 2017 Reply
  • 5 stars

    Absolutely DELISH! Made this soup according to the recipe and it was perfect! Served it to a group of friends and they loved it. I directed them to your website for this and other recipes.
    Thanks for a perfect fall recipe, Jenn. Another winner!

    - Michelle on November 30, 2017 Reply
  • 5 stars

    Loved this soup. I found a great deal on sweet potatoes at a local market. I left out the Apple and still was so good. Healthy and warming for cool season.

    - Catherine France on November 30, 2017 Reply
  • 5 stars

    I was trying to figure out what to do with the sweet potatoes that I had peeled and chopped for something during Thanksgiving, didn’t use them but they were well stored. I found your recipe and it was a perfect use of these along with whatever else was in our pantry. I like to make a recipe first time according to how it’s written and this was perfect. Only change I made was that we had Thai Red Curry powder and it gave it a little more heat – thought about croutons, but just didn’t seem right for this soup. It is so flavorful and rich in it’s own right, really doesn’t need anything else (we considered garlic, thyme, cream, etc, but think it is so right just how it is). Thank you for this healthy, warm nutritious soup recipe. Glad I found your website and other recipes! The Thai Red curry was a great addition, but am sure that standard Curry powder (store bought or made) is good as well. We just enjoyed the little bit of heat. If using regular curry, could add a shake of red pepper flakes to the soup when cooking, or a tiny bit of cayenne to heat it up a bit. Thank you!

    - Sheri Gasche on November 30, 2017 Reply
  • 5 stars

    so so so good!!!! i used olive oil instead of butter and i dont think the taste was compromised one bit. i added in a heaping teaspoon of cinnamon and i feel that rly changed the game. also, noticing how many other recipes call for roasting the veggies first before throwing them in the pot, i thought this recipe would be less tasty but I WAS WRONG. SAME RESULTS. LOVE IT!!! apples were a lovely addition

    - Nicole on November 23, 2017 Reply
  • 5 stars

    Also I wanted to add that to reduce calories you can put less butter.

    - GK on November 22, 2017 Reply
  • 5 stars

    Great recipe! I substituted chicken broth by vegetable one since I prefer no meat, also I added only 6 cups of broth instead of 8 to make it thicker.

    - GK on November 22, 2017 Reply
  • 5 stars

    Absolutely souperb!!!! Thanks for an amazing recipe!

    - Mary on November 12, 2017 Reply
  • 5 stars

    This soup is great was worried about curry but the flavor was great. I made it in a pressure cooker – think I should have left out two cups of broth but great. took some to the grandkids

    - Roger Benson on November 10, 2017 Reply
  • when do you add honey, salt,and pepper?

    - Debbie on November 2, 2017 Reply
    • Hi Debbie, the salt gets added along with the carrots, sweet potatoes, and broth. The honey gets added with the apples and the pepper can be freshly ground over the soup when serving. (If you feel like the soup needs any additional salt or honey, you can add a bit more right before serving too.) Enjoy!

      - Jenn on November 2, 2017 Reply
  • 5 stars

    Loved this soup as did my wife and neighbor whom we had over. My wife said it was as good as her favorite restaurant’s tomato bisque. And she loves her tomato bisque. Great recipe!

    - George on October 23, 2017 Reply
  • 5 stars

    What a fabulous soup for this time of year!
    My husband loved it! Now the rest is in the freezer for our first stormy day! Would love a potato leek soup recipe please and thank you!

    - Saundra on October 15, 2017 Reply
    • So god you and your husband enjoyed it! I do have a potato leek soup. You can check it out here.

      - Jenn on October 15, 2017 Reply
  • 5 stars

    Your autumn carrot and sweet potato soup is absolutely awesome. The flavours marry so well together and that little bite from the curry leaves a most pleasing taste on one’s palate. I have tried a number of your recipes and they are always delicious. Thank you for sharing your recipes. You are amazing.

    - Sharon on October 13, 2017 Reply
  • What kind of brown sugar can I add instead of the regular brown sugar? My husband is a Type 2 diabetic? But this recipe sounds delicious!!!

    - Rosemary on October 12, 2017 Reply
    • Hi Rosemary, this recipe doesn’t call for brown sugar; are you confusing it with another one?

      - Jenn on October 12, 2017 Reply
  • 5 stars

    can you freeze it?

    - judith fahey on October 2, 2017 Reply
    • Yes, Judith, it freezes nicely!

      - Jenn on October 3, 2017 Reply
  • 5 stars

    LOVE this soup!! The combinations are great 🙂

    - Sally on September 26, 2017 Reply
  • 5 stars

    This soup was so good. I used water with some spices instead of broth and still was delicious. All ages enjoyed!

    - Eliana on September 24, 2017 Reply
  • Hi Jenn, I get headaches when I eat curry powder. Can you recommend another spice I can replace it with? Love your recipes.

    - Kathy on September 13, 2017 Reply
    • Thanks, Kathy! What about garam masala? Or cumin?

      - Jenn on September 13, 2017 Reply
  • 5 stars

    Are you sure about the nutrition information for this recipe? It seemed high for the calorie count and I calculated it at a little over half of what you have ( with a vegetable stock that was 20 cal per cup), with 8 servings. Great recipe!

    - Diane on September 5, 2017 Reply
    • Hi Diane, because I’m not a nutritionist, I use a computer program to calculate the nutritional info. I just double checked it and got the same results so I’m assuming it must be accurate. (And glad you like it!)

      - Jenn on September 5, 2017 Reply
  • 5 stars

    I just made this soup and it is amazing! I am so happy I found this site with all of your recipes. I am a college student and also have several food allergies, so most processed or ready made foods are out of the question and finding time to cook is difficult. You have so many recipes that are easy, quick, and dairy/gluten free. This is the 3rd soup recipe I’ve tried so far and it is my favorite. The only thing I changed was I substituted the butter for Earth Balance and omitted the honey (not a fan of honey). The end result was fantastic.

    - Gabby on April 27, 2017 Reply
  • Can u add another spice besides curry?

    - Lynne on April 9, 2017 Reply
    • Sure, Lynne – what did you have in mind? It’s a great base and there are so many directions you could go…fresh herbs, cumin + cinnamon, etc…

      - Jenn on April 11, 2017 Reply
  • 5 stars

    Just finished making this soup. WOW! So delicious! I substituted coconut oil for the butter but followed the rest of recipe. I will be making this often, so easy and delicious. Thank you!

    - Mel B on March 4, 2017 Reply
  • 5 stars

    I’m battling a head cold and this soup is helping. I did make some changes to address our dietary concerns. I used olive oil instead of butter, and used vegetable broth, and added only 1/2 tsp. salt. I almost didn’t add the honey as it already tasted great but did opt to “follow” the recipe.

    Next time, I would consider the variation of adding sage with the onions and either using 1 tsp. honey or omit it.

    Also would consider, adding red lentils to the carrots and sweet potatoes.

    Great soup to either enjoy yourself or use when entertaining.

    - Ty on February 17, 2017 Reply
  • 5 stars

    My favorite of the soups…I will sometimes add grated fresh ginger in addition to or instead of the curry to change it up a bit.

    - Renee Watts on February 15, 2017 Reply
  • 5 stars

    I was looking for a recipe where I could test my new immersion blender and came across this recipe – such luck! A tasty and nutritious soup. I added a dollop of plain yogurt just for fun.

    - Delada on February 4, 2017 Reply
  • I made this soup and froze it in pint jars.
    I have added it to my recipes as it was
    very good!!!

    - Bernice Chesley on January 29, 2017 Reply
  • 5 stars

    Thank you so much for this recipe! I managed to start cooking at 5pm while holding the baby and with a little support from baby’s siblings dinner was ready at 6pm. Even the soup-hating middle child ate up. It’s delicious and warming and interesting! I’ll be sharing this recipe with my sister and friends!

    - Alexandra on January 20, 2017 Reply
  • 5 stars

    Popped this into the freezer before going into the hospital for surgery. Nine days post op, am home and sipping a hot mug of this wonderful concoction as I write. Thanks Jenn for another wonderful soup. Am loving it!

    - Carol on January 15, 2017 Reply
  • 5 stars

    Hi Jenn,
    I’ve been on a cooking frenzy this holiday season and this soup was a huge hit with everyone. The flavors are amazing.
    Excellent recipe.
    Thanks again!!

    - Kim Anderson on January 2, 2017 Reply
  • 5 stars

    I usually make butternut squash soup which everyone loves but decided to change it up and am so happy I did!! This is delicious!! Can’t wait to start making it on regular basis. Followed pretty much as is but had to cook it much longer than 25 min for the veg to cook. Next time I’ll chop them much smaller. Also, add the apples to the soup midway as they need time to cook thru. Then place soup in a blender to make real smooth. Yummy!!!!!!

    - Gracie on December 23, 2016 Reply
  • 5 stars

    We just made this for dinner and used frozen turkey stock from Thanksgiving. We happened to smoke the turkey this year and that gave this soup a subtle smokey flavor. It was incredible. Thanks for the recipe!

    - Patrick on December 11, 2016 Reply
  • 5 stars

    I had some left over roasted sweet potato and carrots and thought I would make a soup to use them up. I found this recipe- delicious. Just added in my roasted veggies at the end to heat prior to blending.
    Really tasty! Perfect balance of salt, heat, sweet and great texture.

    - Michelle on December 11, 2016 Reply
  • 5 stars

    I love double batch soup recipes – so good I need to make a double batch, one for now and one to freeze for a quick dinner later! Thanks for another winner!

    - Cindy Buchanan on December 3, 2016 Reply
  • 5 stars

    This delicious soup is easy to make but tastes like it was hard to make. It is so filling that it makes an easy supper with a piece of good bread.

    - Elaine on December 2, 2016 Reply
  • 5 stars

    I rarely find any recipe that’s perfect, until this soup. I served this at a dinner party recently and it was enjoyed by all. Good full bodied taste, excellent consistency “just right”. Perfect amount for the eight of us. Wouldn’t change a thing. Thank you

    - JaneDough1234 on November 20, 2016 Reply
  • 5 stars

    could you add fresh sage to this soup? would it work with the curry spice?


    - jazzbird on November 12, 2016 Reply
    • Hi Jazzbird, I think that could work. Sage is slightly peppery and the soup is a bit sweet, so it might be a nice combination. Would love to hear how you liked it!

      - Jenn on November 13, 2016 Reply
      • 5 stars

        the sage worked like a dream (2 chopped tablespoon of fresh sage) added to the butter and onions. i only used one teaspoon of honey to dial back the sweetness a little. great way to use up all those extra carrots! thanks again for sharing your lovely recipes!

        - jazzbird on November 15, 2016 Reply
        • 5 stars

          made this again and added a pear – which was also lovely.

          - jazzbird on November 20, 2016 Reply
  • 5 stars

    This is the most delicious and easy soup I’ve ever made. You are at the top of my list for recipe ideas!

    - Kristin on November 3, 2016 Reply
  • Hi! This looks wonderful! What is the volume of soup this recipe makes?

    - Jessie on November 2, 2016 Reply
    • Hi Jessie, I think this makes approximately 13 cups (or 104 ounces) of soup. Hope this helps!

      - Jenn on November 2, 2016 Reply
  • 5 stars

    Have just made this soup. Delicious especially on this cold frosty morning.

    - Sinead on October 25, 2016 Reply
  • 5 stars

    made it for the first time and bar none the best carrot sweet potato recipe ever! simple tasty and quick! I hade to make a couple of modification only because I was short 2 items. Instead of 2 onions I used 1 and instead of 2 sweet potatoes I use 1 plus 1 regular white potato. Still came out amazing and my family including picky kids ate it all up! thumbs up and big smiles!

    - Alicky D on October 20, 2016 Reply
  • Would I be able to make this ahead and freeze it?

    - Catherine on October 17, 2016 Reply
    • Definitely– it freezes nicely!

      - Jenn on October 17, 2016 Reply
  • 5 stars

    This is the perfect fall soup when the weather turns colder. I have made this several times, my family loves it. What a perfect flavor combination, warm and comforting. You are so inspiring, I love forward to every new recipe you add. I have made many recipes from your website, I have never been disappointed and my family has been thrilled with the meals I have made.

    - Trudy Black on October 13, 2016 Reply
  • 5 stars

    This was the first time I had tried to make a creamy soup like this. It was absolutely delicious! I shared it with my niece and sister-in-law and they loved it, plus asked for the recipe. The recipe is easy to follow ( as all of Jennifer Segals are) plus I love the little bit of apple in.

    - Nina Perry on October 6, 2016 Reply
  • 5 stars

    This is a really great recipe. Made it exactly as written. Used a Japanese Curry which I love for it’s flavor profile. It will go into my recipe rotation for sure.

    - Lynnette on October 4, 2016 Reply
  • This was a hit at our Rosh Hashana dinner tonight. Thank you!

    - Tracy on October 4, 2016 Reply
  • 5 stars

    Very good soup! My whole family loved it. I will definitely make it again. Thank you!

    - Zdenka on October 3, 2016 Reply
  • 5 stars

    My 19-year soup-hating daughter had seconds! Definitely a recipe to repeat.

    - cheryl roscoe on September 30, 2016 Reply
  • Hi Jenn,
    Which brand of stick blender do you recommend? Looks so useful!

    - Jane on September 29, 2016 Reply
    • Hi Jane, I have a Cuisinart — definitely one of my favorite kitchen tools!

      - Jenn on September 29, 2016 Reply
  • 4 stars

    Can we half the amount of salt?

    - Diane on September 27, 2016 Reply
    • Sure Diane, and you can add salt to taste when serving it if you think it’s needed. Enjoy!

      - Jenn on September 28, 2016 Reply
  • Can I use red onions instead of yellow onions for this recipe?

    - Paige on August 24, 2016 Reply
    • Sure, Paige, that should work. Enjoy!

      - Jenn on August 24, 2016 Reply
  • 5 stars

    This was amazing. I made it with oil instead of butter and vegetable broth instead of chicken and flavour was terrific. I’m vegan and this is superb!

    - Jonah on May 9, 2016 Reply
  • 5 stars

    Great recipe! I’m not a fan of sweet soups so I omitted the honey and added cayenne pepper and red curry paste.

    - Anna on April 24, 2016 Reply
  • 5 stars

    Made this, tasted great. Simple but good.

    - Debber on March 28, 2016 Reply
  • 5 stars

    Amazing, thanks!

    - Kat on March 20, 2016 Reply
  • 5 stars

    This was my first time trying one of your recipes–a Google search for carrot soup led me to your blog.

    This soup is fantastic!! I am happy it made such a big batch, because now I can freeze it for a quick, healthy comfort meal. I can barely wait to serve this for Thanksgiving.

    Thanks very much for sharing this recipe! It’s definitely a keeper,

    - Amanda on March 15, 2016 Reply
  • This sounds delicious. Will it make a big difference if vegetable broth is used instead of chicken?

    - Marli on February 17, 2016 Reply
    • Hi Marli, Vegetable broth will work just fine. Enjoy!

      - Jenn on February 17, 2016 Reply
  • 5 stars

    I had this soup and simply loved it…I am curious about the calorie count: Can that be right? It doesn’t seem like the ingredients divided by 8 would yield that many calories. (I would love it not to be so!) Either way, I plan to make it soon.

    - Alice Farley on January 16, 2016 Reply
    • Alice, so glad you liked the soup. The calories are correct there. Consider it a very healthy indulgence :)!

      - Jenn on January 17, 2016 Reply
  • 5 stars

    Just made the sweet potato soup , no but used fry lite as I’m trying to loose weight and used 2 chicken stock pots as I didn’t have the broth …….. It’s amazing soup and it will be getting made again in this house .
    So so smooth Mmmm Mmmm ?

    - Doreen on January 7, 2016 Reply
  • 5 stars

    Fantastic sweet potato soup

    - Vickie on January 6, 2016 Reply
  • 5 stars

    This soup is much more than the sum of its parts. I expected something overly sweet and, to the contrary, it’s rich and smokey. Absolutely perfect.

    - Stacy on January 3, 2016 Reply
  • 5 stars

    Hi Jenny! Thank you for your amazing recipes. I’m your biggest fan☺ i have tried this recipe once, was a big hit, i want to try again for christmas dinner, can i substitute carrots for butternut squash? I’m having difficulty deciding between this recipe and your butternut and sweet potato soup, it looks quite similar to me, but i enjoyed the hint of curry powder in this one. Help please….Happy Holidays☺

    - Julie, Vancouver BC on December 22, 2015 Reply
    • Thanks for the nice words Julie! Yes, I think you could sub the carrots for butternut squash in this soup. And the two soups you’re considering are somewhat similar, so it’s just a matter of personal preference :). Happy Holidays!

      - Jenn on December 23, 2015 Reply
  • 5 stars

    I am so glad I didn’t throw out the leftover Thanksgiving “yams”! I followed your directions, but then added the soft yams at the end before pureeing. I omitted the honey because of the preexisting honey in the yams. I also added a tablespoon of grated fresh ginger to the sautéed onions and a half cup of sour cream at the end. It was so good I couldn’t stop eating! It was a hit as well with my hubby and toddler. Thank you!!

    - Dorothea on December 6, 2015 Reply
  • 5 stars

    I made this soup (doubled the recipe) for Thanksgiving. I made it the day before and then just reheated it before serving. I was hoping to have left overs. But it was such a hit there was not a drop left. Really a wonderful soup. Thanks you.

    - Sanna Conoley on December 3, 2015 Reply
  • 4 stars

    How long can this be stored in fridge for ??

    - Laura on November 25, 2015 Reply
    • Hi Laura, I would say 3-4 days.

      - Jenn on November 25, 2015 Reply
  • 5 stars

    i make this for thanksgiving every year, so yummy!

    - Taryn on November 24, 2015 Reply
  • 5 stars

    I have this recipe memorized now. I found it last year and have made it several times. Latest batch is just finishing up right now and will be served to guest this week. Easy make-ahead soup that will wow the family. I did not change a thing.

    - Steve on November 22, 2015 Reply
  • 5 stars

    The recipe was very easy and clear. The taste turned out to be amazing, every body loved it even my 5 year old asked for another serving 🙂

    - Heba on November 20, 2015 Reply
  • 5 stars

    Just did it yesterday and it was an absolute 5/5 ! CRAZYYY

    - Maud on November 16, 2015 Reply
  • 5 stars

    Your carrot and sweet potato soup is not only delicious but so easy to make. The one major major thing that really stands out here is the addition of the curry powder. Many recipes that i have seen over the years just say to add the curry or other seasonings to the mixture. What they do not tell the potential cook is that these items should be added prior to cooking with the other myriad of ingredients. By doing this, it softens and brings out the flavor and avoids having a ‘raw’ taste in the final product. You have pointed this out perfectly in this recipe.

    - Faleen Fedol on November 1, 2015 Reply
    • I forgot to be more precise. Items such as curry should be heated slightly prior to adding to the main ingredient….and that is what brings out the proper curry flavor while getting rid of and/or avoiding that ‘raw’ taste.

      - Faleen Fedol on November 1, 2015 Reply
  • 5 stars

    I have made this recipe over and over. My husband and I love it! It is simple and healthy and delicious!

    - Susan R on October 29, 2015 Reply
  • 5 stars

    Came out exactly like the picture. Followed the recipe exactly. It was creamy and absolutely delicious and so easy too!!!!

    - Roz bliss on October 27, 2015 Reply
  • 5 stars

    This soup is delicious. But first, just let me say that I changed it a bit. I love curry so I had used all of my curry powder. I used about 3/4 tbsp coriander and 1/4 cumin instead. Not the same flavours as curry powder but it did lend it a nice curry flavour. I also used three apples instead of one because I was trying to get rid of some apples and an extra half onion that I wanted to get rid of as well. I’m pleasantly surprised at how nicely the flavours came out. The soup is a perfect consistency, not to thick or watery, and it’s got a nice sweetness.

    This recipe makes about 11 cups (exactly 13 cups with my two extra apples and extra onion so I’m estimating) and I weighed the carrots and sweet potato exactly. Just for anyone wondering about how big a serving is, calorie-wise or whatever. I’m going to eat this stuff all day and freeze any extra!

    - Kat on October 26, 2015 Reply
    • 5 stars

      Oh, and I wanted to add that I served mine with a dollop of plain Greek yogurt sprinkled with chopped cilantro (I love coriander/cilantro) and a bit of pepper. I think the honey Greek yogurt would be nice though too.

      - Kat on October 26, 2015 Reply
  • Is anyone struggling with the sweet potato to carrot to broth ratio? The first time we made this, it was too thick, but the sweet potato amount was perfect. This time the carrots took over. Also, the eight cups of broth seemed to make the soup much to watery. Help!

    - Lisa on October 22, 2015 Reply
  • 5 stars

    Perfect fall soup! I’d recommend adding in some coconut milk to make it creamier, as well as some garlic croutons. Delish!

    - Lisa on October 7, 2015 Reply
    • Love that idea!

      - Jenn on October 8, 2015 Reply
  • 5 stars

    Jenn!! This recipe is amazing! I’m usually hesitant of following recipes to a T but your recipes never disappoint! Thank-you

    - Leslie on October 5, 2015 Reply
  • 5 stars

    this soup was so tasty, I absolutely loved it, trying to eat like a Vegetarian

    - Karen on October 5, 2015 Reply
  • 4 stars

    This sounds delicious! But 8 servings is way too much for my small family of 2. Do you think its ok to simply use half the ingredients to make 4 servings? Thanks!

    - Allisom on September 30, 2015 Reply
    • Absolutely!

      - Jenn on September 30, 2015 Reply
    • 5 stars

      If you cook half the recipe, you may regret that you did…every time I make this soup, we often “fight” for the last bowl…even the kids want it! Since it does make a big batch, I often cook the full recipe and freeze it in individual portions. It’s one of my go-to recipes for make ahead frozen meals. It’s so easy to take out of the freezer in the morning and heat up…yet still taste yummy and be so nutritious!

      - Marie-Josee on September 30, 2015 Reply
  • 4 stars

    I absolutely could not blend the apples into the rest of the soup, even using a hand mixer and an immersion stick (and they were cut quite small); so had to put the pot back on the stove and somewhat cook the apples in order to render them “blendable.”

    - CJ on September 24, 2015 Reply
    • Could you remove the soup from the pot and place in a blender then put back in the pot once all blended together?

      - Gracie on December 21, 2016 Reply
      • Sure, Gracie – the immersion blender just makes it a little easier.

        - Jenn on December 21, 2016 Reply
  • 5 stars

    Great recipe! So easy to make and delicious, thank you!

    - Renee on September 24, 2015 Reply
  • 5 stars

    I just made this soup last night and my family LOVED it!!! I did try a modification by baking the sweet potato sprinkled with some brown sugar and cinnamon. Instead of adding honey (only because I didn’t have any in the house), I added the drippings from the baked sweet potato. Given that it was already cooked, I added the sweet potato at the same time as the apple. My kids couldn’t get enough!! Thank you.

    - Sonya on September 24, 2015 Reply
  • 5 stars

    It was very delicious and I am planning to cook more. I am not a curry lover but I am enjoying this soup! Perfect for Fall, simple with ingredients I can easily find in my kitchen. Life changing and to die for!

    - Mweni on September 23, 2015 Reply
  • 5 stars

    Great!! I like your recipe and soup was excellent taste!

    - Samuli on September 7, 2015 Reply
  • Hello, would this soup freeze well?
    I am thinking of making several batches and freezing for lunch for our four kiddies


    - Laurie on August 22, 2015 Reply
    • Yes, it freezes beautifully!

      - Jenn on August 22, 2015 Reply
  • How much is considered a serving for the soup?

    - Ayanna on July 30, 2015 Reply
    • Hi Ayanna, I wish I could give you an exact measurement but servings are approximate — about one average bowl.

      - Jenn on August 3, 2015 Reply
  • 5 stars

    Excellent soup. Very sweet.

    - Erika on July 29, 2015 Reply
  • 5 stars

    This soup is fantastic! I have never used curry powder in a recipe before so I was a little worried, but the blend of flavors is delicious! On top of that, it is very easy to make.

    - kris on April 1, 2015 Reply
  • Just want to thank you for ANOTHER delicious soup. I was a little afraid of the curry but can’t imagine the soup without it.

    - Virginia Tate on March 31, 2015 Reply
  • 5 stars

    This soup is delicious! I’ve made it twice in the last couple weeks and my family (including picky and sick 2 year old) can’t stop eating it! I didn’t make any changes.. It’s easy to make and perfect the way it is written! Thanks 🙂

    - Chrisoula V on March 28, 2015 Reply
  • 5 stars

    Hi Jenn, I made this soup for Thanksgiving last year and it was a huge hit with everyone. We’re leaving for a week in the Maine mountains and would like to make it ahead of time. Can I freeze this soup? Thanks!

    - Marie-Josee on March 7, 2015 Reply
    • Yes, definitely 🙂

      - Jenn on March 7, 2015 Reply
  • 5 stars

    This is a delight. Thank you.

    - Lindsay on February 27, 2015 Reply
  • 5 stars

    Meant to add I’m a veggie, and replaced the chicken stock with a big standard veg problem!

    - Gina on February 22, 2015 Reply
  • 5 stars

    So glad I made this, it’s delicious! Making it again for tea tonight. Many Thanks x

    - Gina on February 22, 2015 Reply
  • 4 stars

    I was looking for a recipe to make soup using up sweet potato and this one popped up first in my search. I was a little hesitant with the apple and honey added in ( I have a weird aversion to fruit cooked in my food) but I made it as per the recipe instruction and it was really quite good. Very tasty. I will definitely make this again.

    - Jenn on February 16, 2015 Reply
  • 5 stars

    Thankyou for this wonderful recipe…I had a day when I needed a nice lunch for guests and had the ingredients on hand…. It was a huge hit with requests for me to make it again! It is so tasty!

    - Gracie on February 16, 2015 Reply
  • 5 stars

    I have made this at least 3 times within the span of two weeks- so that I am not without it for lunch. Oh my goodness, why is it so good?? I’m not a huge fan of carrots on their own (who is?) and it’s a great way to get them in happily. I’ve given this recipe to other young moms who need an easy, healthy, and delightful way to get carrots into their family. I think Jenn is brilliant for nailing this one. Thank you for the recipe- truly 5 stars! Well done.

    - Rebecca on February 14, 2015 Reply
  • 5 stars

    So happy I found your site, this is the 4th recipe I tried and one of my favorites! I absolutely love the flavor of this soup and don’t let the name fool you, it can also be made in the winter 🙂

    - Valerie on February 11, 2015 Reply
  • How long can I keep in fridge before using it ?

    - margaret dunne on February 10, 2015 Reply
    • Hi Margaret, The soup will keep well for several days in the fridge.

      - Jenn on February 10, 2015 Reply
  • 5 stars

    I’ve tried several sweet potato/carrot soups and this is definitely the best yet. Thank you!

    - Laureen on February 4, 2015 Reply
  • 5 stars

    Delicious! Easy to make and everyone liked it from ages 2.5 to 63. The 2.5 and 4 yr olds needed coaxing to try it and only had a few bites each but THAT is actually a good response to something new and full of vegetables. Will keep this recipe and make again. I did modify a bit. I only used two boxes of stock and guessed at the amount of carrots.

    - Elizabeth on January 13, 2015 Reply
    • 5 stars

      Great soup! 🙂 Especially after adding my own home made chicken broth/stock. Less salt is healthier for you.

      - Rita on January 19, 2015 Reply
  • 5 stars

    I made this soup yesterday exactly as the recipe says. My husband and I simply love the flavour. I will definitely make it again.

    - Peggy hovell on January 11, 2015 Reply
  • 5 stars

    This was a dinner party hit…they are still talking about it….simply delicious and delightful! A perfect beginning to a wonderful fall evening…I baked a loaf of crusty bread and WOW!!! husband says thanks as he could live on homemade soup!!

    - Susan Lippitt on December 14, 2014 Reply
  • 5 stars

    Perfection! My new favourite!

    - Rhonda Ireland on December 6, 2014 Reply
  • 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 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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