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.


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


  • 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.)
  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

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  • 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.

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Reviews & Comments

  • Thank you Jen for another great recipe. I did however add some “heat” to it as we love spice and it went really well with this soup. Just a tad of a jalapeno and subbed the curry powder with garam masala and cumin. Delicious!

    • — Naz on September 24, 2020
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  • This is an amazing recipe!!!! So good!!!! Sometimes I add 350 g of regular potatoes & double the honey. Thank you for sharing!!!

    • — Wendy on September 15, 2020
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  • Giving this 5 stars upon some minor additions to the soup. I made the recipe exactly as called for. I withheld the honey until I had added the apple as some of you had said it made it too sweet. My apple must not have been that sweet and the soup was good with the honey. I found it a bit bland so I added some chili pepper flakes and garlic powder as well as cheddar cheese as some had mentioned went well and had 4 bowls. It is a great base for a great soup just needed a touch more seasonings.

    • — Kristen on September 8, 2020
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  • Amazing soup! I added a splash of cream at the end and it made it divine.

    • — Tylar on September 6, 2020
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  • I made this delicious soup in my pressure cooker (15 minutes) and it was perfect. So creamy and warming and utterly delicious. It’s a new family favourite – thank you.

    • — Jenni on August 27, 2020
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  • For the adventurous, I added to each bowl a sprinkle of golden raisons and rough chopped cashews with a splash of lemon. Exotic and delicious. I did the recipe as written with the addition of some sautéed celery and ginger root with the onion. I added the suggested spices of garam masala and turmeric, with a little bit of cayenne, cinnamon and cumin as well…just to taste. If you want a little additional creaminess, adding about 1/4 cup Greek yogurt stirred in does the trick! Jenn’s recipes are exceptional as written, but these additions make it taste more like Indian or Middle Eastern cuisine. Either way, it’s great. 🙂

    • — colleen on July 27, 2020
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  • We love soup all year round and I made this one in July. It’s absolutely delicious. Given the natural sweetness of the sweet potatoes and carrots, I subbed a tablespoon of freshly grated ginger root and a tablespoon of tomato paste instead of the honey. Like another reviewer I also used less stock- about 6 cups.

    • — KL Gaylin on July 24, 2020
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  • This soup was the most delicious soup i have tasted in my life! My boyfriend 100% agreed. Only change I made was using slightly less stock (1.2L instead of 2L, otherwise the soup would have been way too watery for our taste). Added some chili flakes in the end. It was truely perfect! I’ll be making this again and again! Thank you!

    • — Hilde on July 10, 2020
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  • So delicious! I stumbled across this recipe – I had some onions, sweet potato and carrots. No broth but I used water, salt, and a veggie bullion. No apples but I had some unsweetened apple sauce.

    I added a pinch of cayenne, a lemon’s juice, and voila! Dressed with a pinch of fresh rosemary to finish it off.

    • — Caroline Elizabeth Young on June 29, 2020
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  • Wondering if anyone has tried to make this in a Vitamix? Looks delicious!

    • — Robyn on June 20, 2020
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  • Really good recipe! Thanks for sharing.

    • — Marcus on May 28, 2020
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  • Excellent!! I roasted the sweet potato and carrot with olive oil and let cool before adding and cut down stove top cook time. So good with a dollop if sour cream. Will definitely make it again!!

    • — RoseM on May 27, 2020
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  • I am plant based so I used olive oil and vegetable stock to substitute butter and chicken stock. Without the animal fat, I found this soup to be a bit bland and the amount of curry left a slight bitter taste. It smelled amazing when I cooked it, but the taste was disappointing. I added some lemon juice to brighten it up and a tad more real maple syrup, and it became better. Maybe the next day will be better, too. If I were to make it again, I would add some garlic, reduced the curry powder.

    • — Ariel on May 16, 2020
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  • Simple but delicious. I planned a picnic but with this weather had to switch to fall recipes. This soup fit the bill perfectly.

    • — Victoria on May 9, 2020
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    • What can I use in place of honey?

      • — Lindsay on September 25, 2020
      • Reply
      • HI Lindsay, you can omit the honey or replace it with maple syrup. Enjoy!

        • — Jenn on September 25, 2020
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  • So yummy, I have made it many times now! It tastes so good, it’s hard to believe it’s healthy!

    • — Litewallettraveler on April 26, 2020
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  • Loved this! I’m plant based so I switched out the butter for 1 T olive oil and I switched out the chicken broth with vegetable broth. It was so good I used the recipe for a cooking class on plant based whole nutrition. Everyone in the class enjoyed it. Thanks!!!

    • — Wendy on April 17, 2020
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    • I forgot to mention that I used only 1 1/2 teaspoon of curry and only 1 teaspoon of salt.

      • — Wendy on April 17, 2020
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  • Excellent tasty soup. My son who hates sweet potatoes enjoyed the soup.

    Regarding the topic of salt, I learned the valuable lesson of tasting first before adding salt…about two weeks ago, then a year ago, and another couple of years before that. Cheers!

    • — TC on April 6, 2020
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  • Wow! Made one substitution: real maple syrup for honey. Everything else the same. Excellent recipe, thank you!

    • — Michael on March 28, 2020
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    • This is an awesome recipe, I made it without the honey at first and tasted it to see the sweetness and it was pretty sweet for my taste so I left it out as other reviews have said and added gram masala and turmeric as well as curry powder just because they’re healthy and yummy. This soup was so good I ate it multiple days in a row which usually I get bored of things. Thank you!

      • — Cat on July 23, 2020
      • Reply
  • Why didn’t the writer of recipe say to use low sodium broth and or decrease the salt. I ruined the soup because I used 1 1/2 tsp. salt which was way too much. I trusted the recipe because of the reviews. Didn’t anyone find it too salty? It’s a shame because it has wonderful ingredients. I couldn’t even fix it and certainly wouldn’t give it to my friends who are on low sodium diets.

    • — Emmy on March 21, 2020
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  • I made this recipe exactly as written, but my gut instinct told me that 2 Tablespoons of honey would be too sweet. I decided to add one and taste for sweetness before adding the second. I wish I had just omitted the honey completely. It ruined the soup, turning it into a dish so sweet that it was unpalatable. I don’t know if my vegetables and apple just varied dramatically in natural sweetness, but my soup tasted like a dessert.
    I’m giving this recipe 3 stars because I blame myself for not tasting for sweetness before adding the honey, and because I’m willing to try again with the honey omitted completely.

    • — Megan on March 16, 2020
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    • We found it too sweet, even without honey. I love all the ingredients individually but together as a soup …. I think it must be for those with a much sweeter tooth.

      • — M on June 7, 2020
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  • Made this for dinner last night and it is the best soup I have made in a very long time. I think the quantity and variety of ingredients was perfect. Plus I have some to share with my grandkids as well as some for the freezer. Amazing flavour and I will be making this again.

    It all started with my daughter asking me if I could use the 3 sweet potatoes she was going to toss out. I love a challenge and also love to make something out of (almost) nothing. I so appreciate that all of your recipes are fool/idiot proof. I look forward to all your new ones!

    • — Judi on March 10, 2020
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    • So glad you enjoyed this! ❤️

      • — Jenn on March 10, 2020
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  • The first time I made this we thought it was delicious, but a titch too sweet. Second time, I omitted the honey (honeycrisp apple is sweet enough), added a little extra curry + tumeric + garam masala and it was AMAZING!!! Topped each bowl with a bit of shredded cheddar and extra ground pepper. OMG!!! Thank you sooooo much. This soup is PERFECTION!!! A, now, favourite in our house.

    • — Luisa on March 4, 2020
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  • Hi, Jenn, a good friend of ours served this soup to us one evening as a starter. My husband and I both loved it!! I was not at all surprised to find out the recipe was yours. I have since made a batch and because it made a large quantity, put a container in the freezer for later use. I recently defrosted it in the fridge, reheated and served it in shot glasses, as part of an appetizer buffet for a cocktail party we hosted. Most delicious! Thanks again, for yet another lovely recipe!!

    • — Marion on February 26, 2020
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  • I liked this recipe alot! I made a few minor changes to make it plant based. I used 1 T of olive oil instead of butter and I used vegetable broth instead of chicken broth. I wasn’t sure about so much curry so I used 1/2T and I really liked how it tasted! I’m teaching this at a cooking class this Saturday! Thanks!

    • — Wendy on February 19, 2020
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  • I just made this recipe & is absolutely delicious & easy to make. Thank you for sharing it with us.

    • — Marlene on February 6, 2020
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  • This recipe was easy and absolutely delicious!! This will be on my weekly prep meals list from now on!!

    • — Lori Ryder-Hood on January 18, 2020
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  • This is really delicious. I used an immersion blender which gave it some texture. I also used garam masala instead of curry powder, which worked well.terrific recipe.

    • — Barbara on January 9, 2020
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    • Really good recipe and a hit with all the family. Will definitely make it again ( delicious ).

      • — Jane on January 15, 2020
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  • Thank you, the soup was delicious and so easy to prepare. I did not have an apple so I used a small box of raisins instead -not sure how or if it changed the flavor at all –no matter, it was simple and yummy on a rainy day. I can’t wait to try more of your recipes.

    • — Wm Howard on December 30, 2019
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  • Delicious and simple to make! It makes a ton, so I was able to eat off it all week, and I had more to freeze. I will definitely make this again.

    • — Gabriella Figueiredo on December 29, 2019
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  • Thank you for the recipe! We are serving this with our Christmas Eve dinner- first course, out of mugs, to sip around the fireplace. I did only one tablespoon of honey, as the apple varietal (Envy apples) was fairly sweet. Also added a teaspoon of turmeric. YUM!

    • — Melinda on December 23, 2019
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  • This soup was delicious. I will make it again. I did only use 6 cups of broth like another person suggested. It had the best texture and thickness . Great healthy soup.

    • — Tina on December 22, 2019
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  • I will definitely be making this soup again. Wonderful!

    • — Carole on December 17, 2019
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  • Everyone loved it, and tomorrow I’ll make it again.

    • — John MacMillan on December 15, 2019
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  • Thank you Jenn! This soup was fantastic! I brought it to a holiday potluck and even before tasting it a friend said that if we both weren’t already married she’d asked me to marry her! 😉 I made it more “vegan” just because–modifications included: coconut oil instead of butter, salt instead of chicken broth, homemade apple sauce instead of apples, and Japanese sweet potatoes.

    • — GreenFoodieZucchini on December 14, 2019
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    • 🙂
      Glad it was a hit!

      • — Jenn on December 16, 2019
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  • Delicious recipe! I subbed vegetable broth/bouillon because we had a vegetarian and everyone loved it!

    • — Elisabeth Schmidt on December 5, 2019
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  • I used low sodium chicken broth and the flavor was amazing without “adjusting” at the end. I did use more curry powder than the recipe notes as we are a family that loves curry. Excellent and will be making again.

    • — Sonia Nofziger Dasgupta on December 3, 2019
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  • Hi, I am about to make this delicious sounding soup for the first time. My friend cannot eat onions or much spice ( many health restrictions). Is there a substitute for onions or can I just leave them out? I also noted that you can substitute cinnamon or garam marsala for curry. Do I use about the same amount? For my friend I usually cut spice by 1/2. Thanks in advance for your suggestions, Pat

    • — Pat Brettell on November 26, 2019
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    • Hi Pat, Is your friend able to eat anything in the onion family? If not, here is an article that provides suggestions for onion substitutes. The soup will have a slightly different flavor with no onion, but celery would be a good alternative here. If you’d like to substitute cinnamon or garam masala for the curry, I’d use the same amount of garam masala but cut the cinnamon back to 1 teaspoon. Hope that helps and that you and your friend enjoy the soup!

      • — Jenn on November 26, 2019
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      • Many thanks, especially for the quick response. She can only eat root veggies and peeled apples so no celery either. I will adjust the spices as you suggest.

        • — Pat Brettell on November 26, 2019
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  • Hi, Please help. Recipe in your cookbook says to use low sodium chicken broth. Recipe on your site doesn’t. Both say to use 1 3/4 teas of salt after adding chicken broth. I used regular Swanson chicken broth not low sodium. Do I use the additional salt?

    • — Anastacia on November 18, 2019
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    • Hi Anastacia, I would start with 1 teaspoon of salt and then add more to taste, if necessary. Hope that helps!

      • — Jenn on November 18, 2019
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      • I went ahead and made the soup without additional salt and put it in the freezer. It tasted pretty good but I think it does need at least a teaspoon of salt like you suggested. I will add the salt when I reheat and serve on Thanksgiving. Thank you very much for getting back to me.

        • — Anastacia on November 19, 2019
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  • This soup is delicious! I usually don’t like the taste of curry, but the sweetness of the vegetables and the honey totally compliment the curry. I used 6 cups of the chicken broth as my family likes thicker soups. I kept everything else the same. Thank you for another great recipe!

    • — Pat M. on November 13, 2019
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    • This was SO delicious, thank you for sharing it! I’m glad I read the reviews beforehand. I didn’t add the honey and it was already sweet (just the right sweetness) from the carrots and apples. I also added some extra curry powder. I was going to ask if it could be made into a cream soup by adding cream but it really doesn’t need that, it’s so creamy and rich on its own. A perfect comfort soup for a May (yes, even in spring!) day while hunkering down!!

      • — Leigh Irvin on May 16, 2020
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  • This is fantastic. I did it in the instant pot, added a little curry, garam masala and cumin to the onion. I used applesauce and no honey. I added a dollop of sour cream and it was perfect.

    • — Heather on November 10, 2019
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  • Just got the cookbook & this is the 1st recipe tried. Followed recipe precisely w/exception to amount of stock – I knew 6 cups would be the right consistency for this family. It turned out well – kids like the flavor but adults thought it bland which is why I’ve rated in between. I look forward to trying many recipes in the book & APPRECIATE they’ve been thoroughly tested before sharing.

    • — Kay L. on November 10, 2019
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  • A wonderful blend of flavors in this soup. It has become a family favorite. My son love this even though officially he does not like curry.

    • — TC on November 6, 2019
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  • deeeeelicious: Everyone who said this was an excellent recipe was so right. Thank you so very much. I know it must be a lot of work for you to post all the recipes, but so happy that you do. Joan

    • — Joan Smith on November 6, 2019
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  • Wonderful! So delicious…so perfectly explained…as are all your recipes.
    Used one cup less broth and omitted the honey.
    Think your suggestion of the kale, apple, pancetta salad would be a great accompaniment.
    Thank you!

    • — Diana on November 4, 2019
    • Reply
  • I’m planning on making this today but only have Granny Smith apples. Can I use them instead?
    Thanks! Barb

    • — Barb on November 2, 2019
    • Reply
    • Granny’s are more tart then what I usually use, but it should work. Enjoy!

      • — Jenn on November 2, 2019
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    • Delicious comforting soup

      • — Carol Dauphinee on November 9, 2019
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  • Delicious on a cold fall day.

    • — Diane Campbell on October 24, 2019
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  • I made your soup today and I was a little apprehensive. It was delicious! I appreciate your step by step instructions and information you give (difference between yams and sweet potatoes). I’ve made several of your recipes and they have all been outstanding. I now always go to your site first to search for a recipe. Thank you.

    • — Patricia on October 23, 2019
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  • I made a double batch of this Autumn carrot and sweet potato soup on the recommendation from a friend. I am so glad I did. It was delicious. This is a keeper recipe for me now. I found it very flavourful exactly as written. I look forward to trying more of your recipes.
    I have passed this recipe on to some family members and so far loved by all.

    • — Deborah on October 22, 2019
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  • Despite the condescending Yams bit at the start, great recipe.

    • — JT Harland on October 18, 2019
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    • It’s not condescending, it’s accurate. Calling sweet potatoes “yams” is totally wrong. The description in that paragraph is just educating people on the proper terminology. Try using an actual yam, if you could even find one, in this recipe and let us know how it turns out.

      • — Andy L on December 1, 2019
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  • I am only giving two stars because I think there was some creativity in this. However, I made this spot on and identical and it was….to put it nicely, horrible! Even my kids didn’t like it.

    • — Tiffany Dixon on October 13, 2019
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    • I made a double batch of this Autumn carrot and sweet potato soup on the recommendation from a friend. I am so glad I did. It was delicious. This is a keeper recipe for me now. I found it very flavourful exactly as written. I look forward to trying more of your recipes.

      • — Deborah on October 15, 2019
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  • Wow, again like many of your others, this recipe is killer! It’s so easy, such few ingredients but what a burst of flavour. The right amount of sweet and subtle curry makes this one a soup that even my kids love. Thank you for this recipe! Enjoying it as we speak!

    • — SWilson on October 10, 2019
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  • I saw this recipe and had to make it! Regrettably the temperature soared the very next day and hard to be enthusiastic about soup. Bad timing. The soup,however, was great and my critical husband gave 2 thumbs up. Will definitely keep in cool weather rotation. Another keeper from Jen!

    • — Cheryl Wilk on October 5, 2019
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  • Did I read the recipe correctly, you add the raw apples and immediately use the immersion blender? I thought maybe the apples needed to cook a bit.

    • — Judy on September 20, 2019
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    • Yes, Judy, that is correct. Hope you enjoy! 🙂

      • — Jenn on September 20, 2019
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      • Your answer isn’t clear….Do you cook the apples for a bit or just add them raw and use the immersion blender right away?

        • — Jody on October 20, 2019
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        • You’re right Jody, sorry about that! You don’t need to cook the apples at all before blending the soup. Hope you enjoy!

          • — Jenn on October 20, 2019
          • Reply
  • Delicious!!! I used only 6 cups of broth and a little cinnamon too. Absolutely amazing! Thank you for sharing another yummy recipe!!

    • — Amy on September 19, 2019
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  • Not a fan of curry. Are there other spices that you would recommend?

    • — KV on September 19, 2019
    • Reply
    • Hi KV, Sure, garam masala, cumin, or cinnamon would all work nicely. Hope that helps!

      • — Jenn on September 19, 2019
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  • This soup has a wonderful flavor but was disappointed with the consistency which was very thin. I was hoping for a thicker, creamy texture. Thinking 8 cups of chicken broth is too much, maybe 6 would make it thicker.

    • — DEnise on June 30, 2019
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  • I love this soup. I’ve made it many times and always get rave reviews. The curry adds a delicious exotic note.

    • — Capri Winset on June 28, 2019
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  • This soup was so easy to make and delicious!

    • — Colleen on February 24, 2019
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    • Took this soup to a Kindergarten shared meal and it got many compliments and even a request for the recipe. Didn’t need the honey, didn’t even add any salt or pepper and it was soooo good.

      • — Sonya on June 27, 2019
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  • I used two large sweet potatoes and about 2/3 of a pound of carrots. I used about 2 tablespoons olive oil instead of butter and I probably used 3 T of curry powder instead of 2 ( I eye-balled both the oil and curry)

    Instead of using the stove method, I used the Instant Pot. I did everything in order as the recipe stated (saute’d in the instant pot.) I set the timer to 13 minutes and when the pressure was released I added the apple and honey. (next time I will try without the honey as reviews here said it was unnecessary) I used an immersion blender to finish the job. It was amazing! My husband loved it, too and he is a hard sell. Super easy, easy clean up and sooooo delicious!

    • — karen on February 17, 2019
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  • I made my own curry powder mix with emphasis on coriander; did not add the honey (the veggies are sweet enough on their own!); and finished with about 1 1/2 tablespoons of garam masala. Absolutely delicious!!

    • — Jeanne on February 12, 2019
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  • Absolutely delicious! Simple and so tasty! Will absolutely make it again. Thank you 🙂

    • — Tammy MacDonald on February 12, 2019
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  • Flavorful, rich…loved it. We added just a hint of cinnamon as topping, too.

    • — Carrie on February 5, 2019
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  • Jen this is an absolutely wonderful recipe. So quick to make and so delicious. I have made this soup at least 6 times and have shared the recipe with many of my friends. Even made it at my Granddaughters christening to great reviews. I use Sharwoods Hot Curry Powder which is made in the UK.
    Today it is snowing and blowing here in Canada so will double the batch and invite some neighbours in. Thanks again for all your recipes. I have never had one that failed.

    • — Carol on February 2, 2019
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  • I want to try to make this soup, but I’m wondering If the recipe can be modified for a crockpot slow-cooker? If so, what are your recommendations. Thanks!

    • — KB on January 30, 2019
    • Reply
    • Hi KB, I never cook with a slow cooker so I haven’t tried it, but I think you could make it work. Here are some tips for adapting recipes to slow cook versions. Please LMK how it turns out if you try it!

      • — Jenn on January 31, 2019
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  • Outstanding soup! I added some fresh ground ginger and a garlic clove. Would be fantastic with a nice crusty french bread. I topped it with scallions because that’s all I had on hand. Very, very good. Thanks for sharing this gem!

    • — Valerie S. on January 20, 2019
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  • This recipe is so excellent and easy to do. I always love to improvise and add other flavours. So used fresh sautéed garlic and onions then mixed with turmeric and curry powder with a pinch of ground cumin. I also added a can of coconut milk for some extra creaminess and flavour. I also added some ground cinnamon as it was simmering on the stove. Beautiful!

    • — Monie on January 19, 2019
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  • How well will it work with a white sweet potato? Does it take away from the flavor?

    • — Candace on January 18, 2019
    • Reply
    • Hi Candace, I’ve never made this with white sweet potatoes, so I’m not certain how it will impact it, but I think it will still be good. (From what I understand, white sweet potatoes are slightly less sweet than their orange counterparts so feel free to add a little more honey to taste if you think it’s necessary.) I’d love to hear how it turns out!

      • — Jenn on January 20, 2019
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      • I’ve made this twice and everyone loved it! A great break from cream based soup. The sweetness from the Apple and honey is great with the curry. My daughter loves taking this to school. For those who think it’s bland, try a little extra salt on your portion. It will open your up your palate so you can taste all the delicious flavors!

        • — Janice on October 16, 2019
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  • Delicious, easy soup! I did not add any honey, but added chunks of ginger root and turmeric root to the pot as it cooked. I served it with crispy shiitakes and it made me very happy. Thank you!

    • — Hannah on January 11, 2019
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  • This soup is the perfect bowl of comfort food! Super creamy and delicious and best of all VERY easy to make! The curry adds a great warmth and spice and Jenn is right, it seems like these ingredients are ones we all have hanging around. I like to make this on Sunday and have it for lunch all week!

    • — Adriana L on December 20, 2018
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  • I love this recipe but since this is for a large group, can I use vegetable broth in exchange for chicken broth? We have quite a few vegetarians for this meal.

    • — Marion on December 17, 2018
    • Reply
    • Sure, Marion – that’s fine. 🙂

      • — Jenn on December 17, 2018
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      • Can another spice instead of curry work? Combo of cardamom and cinnamon?

        • — Malinda Weeks on September 19, 2019
        • Reply
        • Sure, Malinda, that combination will work. Some other potential alternatives: garam masala or cumin. Hope that helps!

          • — Jenn on September 19, 2019
          • Reply
  • So good! I put in only half the curry, because it is a new spice for me. But, with that one exception I made it according to the recipe and we loved it! I can’t wait to serve it to friends…

    • — gladsome on December 15, 2018
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  • Can this soup be frozen?

    • — Lisa Nolte on December 3, 2018
    • Reply
    • Yes, Lisa, it freezes beautifully!

      • — Jenn on December 4, 2018
      • Reply
  • Wonderful soup! I used a pear instead of apple as I did not have one. Very delicious, will be making again real soon.

    • — Cynthia Ruby-Lewis on December 1, 2018
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  • I made this soup recently and it was absolutely delicious. I cut the recipe in half and used vegetable broth for a vegetarian version. Didn’t have a blender so I used a Magic Bullet. The addition of apple and honey after taking it off the heat adds a freshness that is fantastic. This will become one of my go-to recipes in the future.

    • — Amy in LA on November 26, 2018
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  • Surprisingly delicious soup with a depth of flavor! Will certainly make this again!

    • — LisaR on November 24, 2018
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  • This soup is DIVINE! Literally like “autumn” in a bowl. It make my whole smell like Thanksgiving. I substituted the butter for dairy free Earth Balance and turkey bone broth instead of chicken broth. I used a Vadouvan French Masala Curry from The Spice House. It’s a milder, sweeter curry that is usually best for curried salads. I figured that since there was going to be honey and apples in this soup to go that route. It’s just so good. I made it for Thanksgiving for myself because I’m the only one in my family that is gluten free and dairy free.

    • — Monipenny on November 21, 2018
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  • Totally awesome recipe. I made one small change, being a Canuck, I used Maple Syrup instead of honey. Used white pepper and liked are the buttermilk biscuits.

    • — Carl Brouwer on November 19, 2018
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  • Made this last night and it was super, super, super easy! I scaled back a little with the curry and carrots because I didn’t have quite 1.5 pounds of sweet potatoes (slightly under a pound). The result was great but as I’m not a huge curry fan. I added a splash of cream to it today though and it helped cut some of the curry and gave it a fantastic creaminess – super yummy! So happy I made a full recipe and froze half.

    • — Megan on October 22, 2018
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  • Amazing! Made this soup from the cookbook this afternoon and it was so yummy! Perfect for the fall and just the right amount of spice!

    • — Liz on October 22, 2018
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  • This soup is delicious! Perfect for a chilly Autumn day! I actually used canned sweet potato instead because it was all I had. So I didn’t put them in with carrots until 15 minutes after.

    • — Kimberly Fay on October 15, 2018
    • Reply
  • This soup is the perfect Fall starter. Brought it to a potluck dinner of 12 people, I doubled the recipe except for the honey, used 3 Tablespoons. This was delicious and everyone got to doggie containers to go too.

    Thank you for sharing your delicious recipes.

    • — Naomi on October 11, 2018
    • Reply
  • This is a beautiful soup, my husband who is a carnivore loved it. Thankyou!

    • — Brenda Carroll on October 11, 2018
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  • Just saw this recipe in your cookbook and am looking forward to making it tomorrow. Any suggestions for a sandwich to pair with it to make a heartier meal?

    • — P on October 7, 2018
    • Reply
    • I think it’d be great with a Cheddar grilled cheese sandwich (maybe with some apple slices, too). Enjoy!

      • — Jenn on October 8, 2018
      • Reply
  • I have made this soup a few times. It is so simple and so delicious. Perfect for the cooler days. I do not change a thing. YUM!

    • — Aimee on October 4, 2018
    • Reply
  • I thought this was scrumptious. Beautiful autumn soup. I used Penzeys Now Curry and it is perfect because it adds a very subtle heat to the soup which makes it even tastier. I only used 1 Tablespoon of honey and thought it was plenty sweet enough. Next time I will add the honey after tasting the soup because the freshness/sweetness of the veggies and apple has an affect on how much, if any, you would add.

    • — Annie on October 4, 2018
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  • Dear Jen,
    I’ve made this soup countless times over the past several years – it has always (without exception) received rave reviews and requests for the recipe! Several family members request that I bring it to gatherings, and my teenagers absolutely love it. I’ve tried quite a few of your recipes now, and they’ve all been wonderful, but this is the one for which I get the most requests!
    Thank you for sharing your talent with the rest of us!

    • — S Beuker on October 4, 2018
    • Reply
  • Delicious, but a bit too sweet for my taste. I will definitely make again and try only 1 T of honey or less or even no honey at all–the vegetables and apple bring plenty of sweetness. This soup is comforting with a layered aftertaste of sweet and spicy. One nice tip: I served with a dollop of yogurt. This cut nicely into the sweetness and added to the flavor. I love the one reviewer’s suggestion of toasted pumpkin seeds–that would be great on top of the yogurt garnish, too.

    • — Amy on October 2, 2018
    • Reply
  • This recipe is wonderful. I made this today but was intrigued by one reviewers suggestion if using Chinese 5 Spice Powder, so that is what is used in place of curry….it was so delicious. My mother is not a fan of curry and since I was taking some to her I chose to substitute but I have no doubt the curry would be wonderful too. I blended it all in my Vitamix, and the soup was like velvet..thick, creamy with a lovely warm bite from the spice. I will definitely make this again!

    • — K Huffman on September 30, 2018
    • Reply
  • It has a nice flavour. I only used 1 tsp of curry powder because my kids don’t like anything too spicy.

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

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

  • 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!!

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

  • 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.

  • 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!!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

  • Followed the recipe and turned out very nicely! I used Granny Smith apple and it worked well.

  • 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!

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

  • 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 😐🙁

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

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

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

  • 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!

  • 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.

  • 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!

  • 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!

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

  • 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!

  • Loved it!

  • 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!

  • 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
    • Reply
  • 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!

  • 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

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

  • 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.

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

    • Sooo good. Made as directed (more or less) except for the apple which I finely diced and sprinkled on top of each portion as garnish. Added a bit of heavy cream as well, as much for mouth-feel as for taste. Hubby said it was the best soup he had ever had…but he always says that, god love him.

      Have made many of your recipes and your website is now my first go-to for inspiration. Thank you Jenn.

      • — Allison in Kingston, Canada on October 25, 2019
      • Reply
  • 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

  • when do you add honey, salt,and pepper?

    • 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!

  • 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!

  • 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!

    • So god you and your husband enjoyed it! I do have a potato leek soup. You can check it out here.

  • 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.

  • 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!!!

    • Hi Rosemary, this recipe doesn’t call for brown sugar; are you confusing it with another one?

  • can you freeze it?

    • Yes, Judith, it freezes nicely!

  • LOVE this soup!! The combinations are great 🙂

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

  • Hi Jenn, I get headaches when I eat curry powder. Can you recommend another spice I can replace it with? Love your recipes.

    • Thanks, Kathy! What about garam masala? Or cumin?

  • 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!

    • 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!)

  • 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.

  • Can u add another spice besides curry?

    • 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…

  • 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!

  • 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.

  • 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.

  • 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.

  • I made this soup and froze it in pint jars.
    I have added it to my recipes as it was
    very good!!!

    • — Bernice Chesley
    • Reply
  • 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!

  • 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!

  • 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!!

  • 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!!!!!!

  • 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!

  • 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.

  • 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
    • Reply
  • 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.

  • 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

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


    • 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!

      • 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!

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

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

  • Hi! This looks wonderful! What is the volume of soup this recipe makes?

    • Hi Jessie, I think this makes approximately 13 cups (or 104 ounces) of soup. Hope this helps!

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

  • 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!

  • Would I be able to make this ahead and freeze it?

    • Definitely– it freezes nicely!

  • 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.

  • 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.

  • 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.

  • This was a hit at our Rosh Hashana dinner tonight. Thank you!

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

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

  • Hi Jenn,
    Which brand of stick blender do you recommend? Looks so useful!

    • Hi Jane, I have a Cuisinart — definitely one of my favorite kitchen tools!

  • Can we half the amount of salt?

    • Sure Diane, and you can add salt to taste when serving it if you think it’s needed. Enjoy!

  • Can I use red onions instead of yellow onions for this recipe?

    • Sure, Paige, that should work. Enjoy!

  • 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!

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

  • Made this, tasted great. Simple but good.

  • Amazing, thanks!

  • 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,

  • This sounds delicious. Will it make a big difference if vegetable broth is used instead of chicken?

    • Hi Marli, Vegetable broth will work just fine. Enjoy!

  • 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, so glad you liked the soup. The calories are correct there. Consider it a very healthy indulgence :)!

  • 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 ?

  • Fantastic sweet potato soup

  • 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.

  • 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
    • 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!

  • 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!!

  • 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.

  • How long can this be stored in fridge for ??

    • Hi Laura, I would say 3-4 days.

  • i make this for thanksgiving every year, so yummy!

  • 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.

  • 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 🙂

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

  • 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.

    • 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.

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

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

  • 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!

    • 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.

  • 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!

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

    • Love that idea!

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

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

  • 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!

    • Absolutely!

    • 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!

  • 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.”

    • Could you remove the soup from the pot and place in a blender then put back in the pot once all blended together?

      • Sure, Gracie – the immersion blender just makes it a little easier.

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

  • 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.

  • 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!

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

  • Hello, would this soup freeze well?
    I am thinking of making several batches and freezing for lunch for our four kiddies


    • Yes, it freezes beautifully!

  • How much is considered a serving for the soup?

    • Hi Ayanna, I wish I could give you an exact measurement but servings are approximate — about one average bowl.

  • Excellent soup. Very sweet.

  • 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.

  • 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.

  • 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 🙂

  • 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!

    • Yes, definitely 🙂

  • This is a delight. Thank you.

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

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

  • 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.

  • 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!

  • 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.

  • 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 🙂

  • How long can I keep in fridge before using it ?

    • Hi Margaret, The soup will keep well for several days in the fridge.

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

  • 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.

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

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

  • 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!!

  • Perfection! My new favourite!

    • — Rhonda Ireland
    • Reply
  • 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.

  • 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!

  • Loved, loved, loved this soup. Thank you!

  • 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.

  • 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.

    • I didn’t add any honey, nothing

  • 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.

  • boy does this carrot and sweet potatoe soup look good. I will definitely make this..thanks for all the great recipes.

  • This soup looks wonderful, and I’ve added to my list to try it. Thanks for posting.

  • 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.

  • 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.

  • 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!

  • 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.

    • So glad you enjoyed, Darlene!

  • 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.

  • 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!

  • Delicious!! I added some spicy chorizo to make it more of a filling meal, and it turned out great.

  • Love it!! I didn’t have any curry s I used Moroccan spice mix instead and the soup can out great!!!!!

  • 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!

  • Oh why don’t we get chicken broth but have to use the disgusting powder. :'(

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

  • 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 🙂

  • 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!

  • Such a great go to soup! Perfect for a cold day. Thanks!

  • 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.

  • Just finished making this. Ingredients were on sale this week so I had lots of carrots and sweet potatoes.

  • 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.

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

  • 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!

  • 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.

    • Great idea, Nicole!

  • Sounds great, can this soup be frozen to serve later?

    • Yes, with no problem!

  • 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!

  • 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!

  • This would be great with oven roasted squash as well!! Delish!

  • this would be excellent in a bread bowl!
    I can’t wait to make this one. thank you for sharing!

  • Absolutely wonderful ! Made this last weekend and it was a winner. Thanks!

  • 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.

  • eating this right now. delicious,easy, and healthy. what a perfect recipe! thanks for another great one!

  • 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!)

  • 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.

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

  • I just bought both fresh carrots and sweet potatoes and it’s the perfect recipe for this time of year. Sounds great! Thanks.

  • 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!

  • wow. just got a house and my wife wants to cook this as the first meal. perfect. thank you so much.

    • — prince robinson
    • 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!

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