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Autumn Carrot and Sweet Potato Soup

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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.

How To Make Autumn Carrot and Sweet Potato Soup

Before we get started, let’s talk about sweet potatoes. 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 and are delicious in pies, mashed potatoes, and holiday casseroles.

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

Add the carrots, sweet potatoes, and chicken broth and bring to a boil.

Cover and simmer over low heat until the vegetables are tender, about 25 minutes, then toss in the chopped apples.

Purée 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

  • My 92-year-old, picky eater, mother said this is the best soup I’ve ever made. And I make soup all the time. I tweaked it as follows: used coconut oil instead of butter, 1 Tbs homemade Ras El Hanout instead of curry, 4 cups chicken stock, 2 cups apple cider and 2 cups beef broth instead of all chicken broth, maple syrup instead of honey. I’m making it again now!
    Thanks Jen. Love your recipes.

    • — Helen Gitelson on November 30, 2022
    • Reply
  • Lovely! I already had roasted whole sweet potatoes, so I also roasted the carrots with olive oil, S&P and some thyme, til soft. Cooked onions in coconut oil, and less: ~2T, instead of butter. Used only ~1.5L veggie broth. Added ~tsp grated ginger. Skipped the honey, seemed like it’d be plenty sweet. Since I roasted the hard veggies, didn’t have to cook on stovetop so long. Added bit of cayenne, bigger bit smoked paprika at end. Nice light and healthy veg-forward meal to have after all the holiday indulgence 🙂

    • — Jen on November 28, 2022
    • Reply
  • This soup is a keeper ! I have made it 3 times because everyone loves it. I’m really happy the veggies get to stand out. We have orchards nearby that also grow root vegetables and have many different apple trees so this recipe was perfect to showcase the Nelson County Virginia orchards. I used Honey Crisp apples early season and Fuji yesterday. I tried two different curry powders as well. Thanks for making a simple recipe.

    Lisa

    • — Lisa Davis on November 21, 2022
    • Reply
  • This soup is fabulous. It freezes well. Everyone loves it! My husband wants soup all the time. I bring it to my son in NYC. It becomes part of days when we just want vegetable meals. We love carrots so I add more-2 pounds total. I always pick up a sweet potato and apple when shopping so I’ll be ready when the mood strikes or dinner in a hurry under an hour prep. Everything I make from these cookbooks is fabulous especially the Key Lime pie, beet salad and beef tenderloin and sauce and scalloped potatoes. I serve the beef at Christmas. By the way, do everyone a favor and get these cookbooks! I have bought a few and tell all my friends to get them. I love the emails Jen sends letting me know what recipes are new and old favorites etc. We need a cookie book!! And cake book!! Thanks!! Flossie from NJ.

    • — Florence Rabar on November 12, 2022
    • Reply
  • Wow! Very delicious soup! Easy to make and it’s makes a lot. Very good! Will freeze some for later too. Yum!

    • — Josephine on November 6, 2022
    • Reply
  • So delicious! I added cayenne for extra spice. Perfect comforting soup!

    • — Sara H on November 5, 2022
    • Reply

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