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.
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. Pair the soup with crusty artisan bread, challah, or dinner rolls.
Table of Contents
“Absolutely scrumptious! My husband is still talking about how delicious dinner was last night!”
About Sweet Potatoes
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 sweet potato pie, mashed sweet potatoes, and sweet potato casserole.
Step-by-Step Instructions
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!
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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.
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
- 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.
- 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.)
- 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, 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.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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This was very good. It was delicious and easy to make. I substituted vegetable broth for chicken broth+added only half a tablespoon of honey. I served this with fresh toasted sourdough bread topped with feta cheese and olive oil. It was wonderful. My husband who doesn’t like carrot soup—really like this and gave it 8/10, which is saying quite something, as he usually will not eat carrot soup.
Great veggie soup recipe base to riff off of. I used Ethiopian Berbere spice mix in place of a standard curry, cut the water in half based on other reviewers discussions, followed all other ingredient directions, cooked, and blended as outlined and finished it off by adding it back to the pot to cook briefly with a can of coconut cream. The addition of coconut cream (not milk – cc is thicker and richer) made it taste additionally decadent and balanced out a bit of the heat from the spice mix. I will definitely use this recipe again – thank you for inspiring this twist!
Added 1/2 cup whole cream and used 1/2 tsp white pepper. It made the soup richer and the white pepper gave it a little heat. The combination of carrots, sweet potatoes and apple is a wonderful complimentary group of flavors! I can see that it will thicken as it sits and I will add broth and milk to dilute as needed and then adjust the seasonings. Great flavor. I have an extensive recipe collection and have been cooking for 52 years. I don’t save mediocre recipes! This one I’ll keep in my soup recipe book.
Delicious soup. This is perfect for a cold fall or winter day. The flavors are so warm and soothing. Another great recipe. Thanks Jenn.
Everyone enjoyed this soup and asked me to serve it again very soon. It is simple to prepare, quite nutritious and extremely delicious. I used half the salt, plant-based butter, and low sodium vegetable broth.
I’ve made this soup 3 times now, most recently doubling the volume to use a generous garden harvest of carrots and to share with friends. I tweaked it to make it vegan and it is a hit! Thank you.
Sooo…incredible recipes, always!
I’m hoping you can start considering sodium content of recipes and maybe even, adding a line or two to suggest ways to significantly reduce sodium content and replace the outrageous amounts of sodium(sweet potato/apple/carrot: 975 mg per serving) with appropriate flavors.
Maybe reduce sodium in this recipe to under 500 mg without sacrificing flavor.
Nutritionists suggest 2400 mg max & I’m sure many folks on a low sodium (under 2000 mg daily) would love recipes suggestions that make that possible, as well considering the other items (garlic/cheese bread??) salty appetizers in a meal or three meals in a day.
And yes, I am on a self-managed low sodium recovery program after decades of consuming 4000+ mg a day as a sodium addict. You really do shake salt on a pizza???
Hi Pete, glad you enjoyed the soup! Thanks also for your honest feedback about the sodium content in my recipes. Overall, the quickest way to cut back on the sodium in my savory recipes is to cut back on the added salt and then add salt to taste. In the case of the soup, you could also try using reduced sodium broth. Also, this piece offers some good ways to boost flavor without salt. Hope you find it helpful!
This soup is incredible. I followed the instructions exactly and my whole family was impressed!
The flavors blend beautifully. I used half as much broth as recommended and a Granny Smith apple. The texture was perfect. I will be making this again and again. 😊
I tried this soup as I was inspired from a cousin of mine who made us a carrot soup while in the UK. This turned out delicious and I truly enjoyed it. Thank you so much for sharing this recipe and all of your wonderful recipes!
I made this soup last night and it was absolutely delicious. I would add another sweet potato next time or use maybe a half cup less of chicken broth as it was a little watery, and I like my soups a little denser. I also added a spoon of my homemade garden pesto at the end to each bowl, and it gave it the finishing touch, and sprinkled grated cheese to melt on the top. Amazing flavor! Definitely a keeper. Another one of Jen’s Gems! Thank you.
I made this soup last winter and I’ve been thinking about it ever since! I followed the recipe exactly and it was SO delicious, I’m not going to change a thing when I make it again this week. Thank you for sharing the recipe!
I do not usually cook with curry but from the picture it looks like you are using a mild curry. I am not sure of the differences. Can you tell me which brand you are using?
thanks,
Barbara
Hi Barbara, That brand was Vanni, but I’m not certain that’s sold anymore. I most often use McCormick spices like this one. Hope that helps!
This is fast and easy to make, and absolutely scrumptious. I use my homemade chicken stock made from simmering the carcass of a rotisserie chicken – and nothing else – for several hours. I’ve made this twice and know I’ll return to it often. Tomorrow night’s dinner will be this, a big green salad, and the Southern-Style Buttermilk Biscuits from this site. 🙂
Made this in the crockpot… was delicious… I added too much liquid(vegetable broth and coconut water)… will be adding chick peas to thicken 😊
Try using shallots instead of onion. 1tbs apple cider vinegar. And one Granny Smith apple diced. Even better!!!!! Yum
This turned out better than expected!
The only adjustment I made was I added:
– 2 Tablespoons of curry (instead of one)
– 3 Tablespoons of Honey (instead of two)
I will definitely be making this again!
CHEF’S KISS!!!
Delicious!
This is a keeper!
Thanks, Jenn!
This is my new favorite soup! Easy to make and so delicious with the combination of sweet potatoes, carrots and apple. I share this will my neighbors and they look forward to when I make it! Thanks for this delicious recipe, Jenn!
So good! I didn’t have curry powder so I substituted with some other miscellaneous spices and then we topped with chopped walnuts and it was delicious!
I have made this recipe so often that I know it by heart. It is a favorite of mine, my family, and many, many friends! Every time I make it, I get rave reviews. I always give you credit, Jenn. 🙂 The spice level is perfect, the honey gives it such a gentle sweetness, and I love the apple’s texture and freshness!
I received a box from Imperfect foods today that had two GIANT carrots and 4 small sweet potatoes and several onions – I googled for a recipe and found this soup. It’s sooo easy to make and amazingly creamy and delicious. I am sometimes skeptical of curry but it’s perfect with this soup.
I had some carrots and sweet potatoes, but when I saw that this recipe also called for apples, I was hesitant to make it. I’m glad I did make it, though, since it is flavorful and delicious!
Even though this soup is full of fall flavors we make it year round. Good, hearty soup that is perfect with a slice of homemade bread. I first tried making it in a classic blender but it really is best to use an immersion blender. We add extra cayenne to give it a bit of a kick!
I tend to make this soup all the time as I seem to always have the ingredients necessary on hand. Comforting and creamy! I tend to use hot curry powder in the recipe, so it has a bit of a kick to it, which is an added bonus! Thanks again Jenn, for making cooking so easy!
Very delicious!
This soup is a family favorite, the perfect blend of sweet and savory. The sweet potato gives it such a smooth, silky texture, you don’t miss any of the cream that often goes into other similar recipes. It freezes beautifully, too. A perfect fall soup, but I can’t help making it year round.
Ok, you made me do it! I don’t usually do reviews but this is soooo good. I didn’t know I loved curry until we tried Thai food and now I want it all the time. And I love carrots but the thought of sweet potatoes – too sweet. But this soup should be on my stove every week.
Really delicious! I used Melt Plant-based butter instead and added ginger and roasted green chiles for extra spice!
See, I’m one of those that *loves* autumn – it is my favorite time of year and I basically float through the days on a cloud of happiness. The colors, the smell of the air, sweaters…and the food. Oh, the food of autumn! This is my girlfriend’s favorite soup and mmmmmmm. (Love the idea of the shredded carrots below to make prep faster; I can often find already chopped sweet potatoes, too)
This is autumn, distilled into a bowl (or a mug,which is more likely in my case, because I just want to drink it after I make it). By far one of my favorite recipes to make as soon as the weather turns cool.
I have an intolerance to butternut squash and found this version to be really delicious. I served it for dinner and my family couldn’t believe that I made it (the nerve!ha). I pretty much love everything on this site.
This recipe is amazing! I buy shredded carrots which makes the prep so much easier. The soup is hearty, flavorful and perfect year round. It freezes and reheats well. Give it a try!
So simple, yet so delicious. This soup is the perfect balance of sweet and savoury, and freezer friendly!
I made this soup in October for a special fall dinner for my adult children and their families. I was able to get beautiful fresh carrots from the farmers market. This soup came out super yummy and looked so cool served in little ceramic pumpkin soup bowls!
I made this delightful soup for a luncheon and it was perfection! The balance of flavors was divine and it wasn’t too heavy as a first course. My guests raved about it and, of course, requested the recipe. This soup will definitely show up on my menu again!
I’ve made this soup several times and am so happy with it’s taste. Because it freezes so well I usually make a double batch. I use leeks instead of onions, and up the amount of curry just a bit. Overall, a great, easy, delicious recipe.
Beautiful color and texture. Using a home made chicken stock, this seamingly simple soup recipe was inspiring. Had to add a splash of additional stock for consistency sake but nothing worth permanently noting. I love this blog!
I have never shared a recipe so often!! Who would guess how amazingly delicious and simple a recipe could be…with nutritious carrots no less!
After making and enjoying this soup, I had a few friends over in our backyard (Covid friendly) and offered a small mug of this fabulous soup! Everyone wanted the recipe and they have all indicated that when they served it, they also had to share this wonderful website!
The soup is super easy to make, requires so few ingredients, takes no time to simmer on the stove and the resulting soup is creamy, delicious and satisfying! Since I make lots of soup, I invested in an emulsifier a while back that really limits the mess of having to purée soups in a blender.
This is a delicious, highly nutritious and low fat soup that will be made many times this winter!
The basic structure of the soup is a great foundation recipe for an seasonally autumn/early winter soup, and I really liked it as is, but also with some of my own adaptions. Curry is not my favorite seasoning, so instead, I put in some thyme, marjoram, and nutmeg. I also added a Granny smith apple, in addition to a Fuji, and increased the overall amounts of ingredients in order to make a bigger batch of soup.
So delicious and healthy—Perfect balance of flavors!
So comforting and soul-soothing when it’s cold outside. I made this a few weeks ago. It was both sweet and spicy, which I love. It also freezes well.
I have made this soup every other week since October. It is delicious and just what you want on a cold winter day. It’s filling enough for a meal but light enough so that you don’t feel bloated and heavy. It’s creamy and rich without the dairy. I love it and my daughter loves it too. It has become a staple dinner in our house. I sometimes serve it with grilled cheese for my husband and son. It’s a great alternative to tomato soup to change things up a bit. However Jenn’s fiery roasted tomato soup is fantastic as well!
It’s delicious! I put in less stock than the recipe calls for. I suggest you try this simple recipe!
This is my go to soup for a starter when entertaining. All you can hear at the table is a satisfying yum sound. It freezes very well too so handy after a day of skiing. Thanks Jenn
LOVE this wonderful flavorful soup. I would say it’s got to be one of my top 5 soups. Very flavorful and is perfect with roasted garlic french bread.
This and Jenn’s Thai Butternut Squash Soup have been my favorite foods allll winter! This soup is so tasty, the prep work takes a little bit but if you cut everything up a few hours ahead or a day ahead it saves a lot of time!
Simple and out of this world delicious! I always make a double batch, hoping to freeze for later, but it somehow never quite makes it to the freezer. Too good not to go for seconds!
I made the soup in December with my new immersion blender and it was a piece of cake and it was fantastic !!!
Wonderful flavour . Made double batches and gifted two jars for my sons in lieu of having lunch with them;) Sharing homemade food is a nice way to stay in touch with family these days .