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
  • 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, 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

  • 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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