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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hi Jenn, this recipe is simply incredible! every single person that tried this soup loved it, including my michelin-star restaurant aficionado partner. i’ve also been sharing it with my neighbors, who all love it, too. however, one neighbor is completely plant-based, and never uses oil in their food! I have never seen this before! so I would like to find a suitable butter substitute that doesn’t use oil. does it exist? if not, can I just leave out the butter/ butter substitute from this perfect soup and hope that it still tastes so good? (they mentioned I should just use water to soften the onions..!)
Hi Kate, I haven’t done it, but I think you could probably get away with using water to soften the onions – if it evaporates, just add a tiny bit more. So glad you like the soup! 😊
Hi,
I also follow an oil free plant based diet. In making this recipe I halved it for 4 servings. I sautéed the onions in about 1/3 cup vegetable broth without problems. I used a 32oz carton of Pacific low sodium organic vegetable broth. To increase the protein, I added a can of drained and rinsed Organics brand sodium free cannellini beans along with the sweet potato and carrots. Followed the directions as provided. Came out creamy and delicious!
HI Kate,
I have made this vegan by using plant based “butter” like Earth Balance and Trader Joe’s organic brand. I use almond milk instead of cream. Still spectacular!
Made this soup last night on a cold wet, windy, dark day in the UK. This soup is warming and so tasty, I served with crusty bread. It warms you up and acts like a comforting blanket. Sent some over to a neighbour and put the rest in the freezer. Thanks Jenn for all your wonderful recipes which I love trying out. Your French apple cake is another favourite of ours too. Will there be some Christmas recipes to try?
Hi Marje, so glad you liked the soup! And yes, there will be Christmas recipes. If you want to get a headstart, just type the word “Christmas” into the search field, and you’ll see a number of collections (i.e., cookies, sides, dinners) in the search results. 🙂
I usually love the recipes from this website but this one proved to be a disappointment. Although the recipe concept is interesting and creative, the outcome was bland and uninspiring. With some modifications however I’m sure this recipe could gain the depth and richness it currently lacks.
The flavor is marvelous! The combination of sweet potato, carrots and apple go together so nicely with curry spices and honey.
There is no need to puree this recipe btw. The sweet potato dissolves into a melted cheese texture, and the carrots are easily chewable. Just make sure to cut the apple into smaller pieces and let them soak for a few. Delicious!
This is so good! I made it almost vegan using vegan butter and veggie “chick’n” broth. I did keep the honey. Very satisfying and comforting! Thanks!
LOVE this soup! I added a bit of cinnamon, and a dollop of yogurt. It made about 20+ cups. Can you tell me…how much is a “serving size” based on 8 servings? Thanks Debbie
Hi Debbie, Glad you like it! I’d guesstimate that each serving is about 2 cups.
Outstanding !! Since there are just 2 of us, I made a 1/2 recipe, and it was perfect. So nice for a chilly, wintery day. Thank you.
Hi Jenn,
This was outstanding, my husband loved it! Do you think I could add fresh ginger, if so, how much and when would you add it?
Thank you
Hi Sue, So glad you both liked it! Yes, you can add some fresh ginger – I’d suggest about 1 tablespoon, minced, and cook it along with the onions. I’d love to hear what you think of it with this addition!
Love this soup! I double the recipe – it keeps well in the fridge. I also use gluten free chicken stock, add 1/2 cup of white wine and some oregano.
I absolutely love this soup! The flavor is spot on, I wouldn’t change a thing. I’ve made it so many times, I don’t need to read the recipe anymore. I love making it so it does thicken by the next day and I make a vegetable curry with rice with leftovers. I also like how I can make it vegan by using vegetable broth if I want and it still tastes great!
Lovely fall recipe. As with any soup, use fresh, good quality vegetables and curry powder to get the best flavor. Great website, Jenn, I use your recipes for inspiration frequently.
Can this be made without onion. My sister is allergic to onion.
Yes, technically it will work, but will have a slightly different flavor. If she’s able to tolerate garlic, you could use some garlic instead.
Unfortunately she is allergic to both onion & garlic.
Then I would just go ahead and make it without the onion.
Love this soup, have been making it for years. Today, to borrow a phrase from Emeril, I decided to kick it up a notch. Roasted the carrots and potatoes with a little EVO in a 425 oven for 30 minutes and then proceeded with the recipe exactly as written. Well worth the extra time, Roasting the veggies gave it a richer flavor. Enjoy!
That sounds great!
Hello Jen Segal, This recipe is spot on. It utilizes all my local crops in northern Michigan. Thank you as always. You express yourself so nicely!
Bob Adams
I made this soup last night and it was delicious! My boyfriend, who dines at Michelin restaurants, loved it too. I always make my own broth rather than use store-bought. It tastes much better and is easy to make.
Your site is one of my favorites. Keep new recipes coming.
Hi Jenn. Would you say a total of 2 cups chopped onion? I have chopped one medium onion and it looks already like twice as much as what’s in the picture that goes with the recipe. Thank you!
Yes, 1 chopped onion should be about a cup, so you’ll have about 2 cups. Enjoy!
We loved this soup so much it will be in our soup rotation.
I wanted to make carrot and butternut squash soup and thought I’d seen a recipe by you but I can’t find it anywhere on the web. Can you please let me know how to get it? It had different herbs & spices but otherwise very similar. I hope to hear back from you. My daughter in law learned how to cook by me introducing you to her. I’ve done that with so many of my friends…they all love you too!
I’ve made so many of your wonderful recipes over the years. I probably make at least one a week. You’re the best!
Thank you so much for inspriring all of us to cook more and try new things!
Hi Donna, Thanks for your note and very kind words about the recipes – so glad you like them. ❤️
I don’t have a recipe that has butternut squash and carrots, but have this one with has both squash and sweet potatoes. Perhaps this was it? If not, you must’ve seen it someplace else. Regardless, hope you enjoy if you try it!
Absolutely scrumptious! My husband is still talking about how delicious dinner was last night!
Delicious and perfect soup for fall. I’m gonna make this for Thanksgiving! Lusciously creamy, Sweet Potato sweet, and the carrots and apples with Curry is totally delicious. Perfect 5 stars for me, thanks Jenn!
Just made this. It tastes delicious and I can’t wait for lunch! Thank you Jenn
This has become our favorite soup! The flavors blend beautifully together. Thank you!!
Can I substitute vegetable stock for the chicken stock for the vegetarian in my home and yams for the sweet potato?
Yes and yes – enjoy!
Made these substitutions and it was yum!!!
Bought my first immersion blender to make this & so glad I did! Absolutely amazing. Served with fresh-baked bread from the grocery store bakery. Feels healthy and light.
Hi Jenn,
I make this delicious soup regularly. In Canada, I purchase a bag of President’s Choice chopped sweet potato. It is a time saver! I am sure there is a similar product in the United States. So many friends have asked me for this recipe!
Can’t wait to make this soup this weekend! Your recipes never disappoint. What type of curry should I pick up today? Thank you so much.
Hi Kimberly, just a standard curry powder will work. I often use Mccormick. Glad you like the recipes and hope you enjoy the soup!
has anyone done in slow cooker ?
Hi Jenn! Love your recipes and I have made this many times and my family loves this. Is this recipe gluten-free?
Hi! The only ingredient that may have gluten is the chicken broth (store-bought broths may contain gluten-containing flavorings and preservatives) so just be sure to check the label. Hope that helps and I have updated the recipe to indicate it is gluten-free adaptable. 🙂
Wow! Just made this and it is delicious. Will be making this again….many times. Thanks.
This is one of my favorite soup recipes. I have made it at least a dozen times, doubling or tripling the recipe. Very flavorful and addictive .I am a senior living alone so find it convenient to take it from the freezer to microwave. Thank you for the recipe!
Just WOW! Just made this and it is fabulous❤️
I just made this and I’m on my 3rd bowl! Delicious! Thank you!
I am single so I made a half recipe and it was very good! A few changes though; I used extra virgin olive oil instead of butter to fry the onions. I am sure this cut all of the cholesterol from the soup and made it vegan. A good balance of flavors. This recipe just works!!
This recipe is wonderful! So easy to make large portions of, warm and cozy taste, and healthy. I made this for work colleagues on my birthday and everyone loved it.
I avoid onion so replaced it yellow capsicum and it still tasted delicious
I’ve made this dozens of times and it’s always amazing. Veggie broth, chicken stock… either way it’s fantastic.
Delicious- Love your recipes!!
This was a great recipe! Good quality chicken broth makes a huge difference, and make sure to measure exactly 8 cups of broth for a creamy and not too thin consistency. I made some small changes: omitted the honey, added a bit of extra salt, and increased the curry powder to about 3 tbsp for some more spice.
Excellent soup. I make minor adjustments based on my own preferences: leeks instead of onions, saute them in bone broth instead of butter (but then add a dollop of olive oil to each bowl of the soup), and if the apple is nice and sweet, I don’t necessarily need to add the honey. I’m grateful for the recipe – use it a lot! Thanks….
I make soup all the time and love trying something new. I always ask my husband if he likes “this soup” and he’ll always says “sure”. When I served him this soup he had a few mouthfuls before saying “this soup is really good!”. First time I didn’t have to ask! That says it all for me.
But then I love all your recipes! Thanks so much Jenn.
Hi Jenn. I absolutely love this recipe, and make it routinely in the cooler fall and winter months. I’m making a big batch of different soups today, and only realized I bought a white sweet potato instead of the orange kind after peeling. I understand it’s not as sweet, but will this drastically change the flavour of the soup? Can these potatoes be used interchangeably, as, I also make sweet potato black bean enchiladas, etc. regularly and have some picky eaters in this house who tend to notice changes lol.
Hi Jennifer, It may change the color a little, but I don’t think the flavor will change significantly but if you find you’d like to sweeten it up a little, just add a touch more honey. 🙂
This soup is delicious. I thought it was alittle sweet so would cut back on the honey or omit it.
HI Jenn HAPPY NEW YEAR TO ALL THE FAMILY..
MADE THIS SOUP FOR MY FAMILY ON TH 26 FOR XMAS SUPPER, MY SON IN LAW SAID THAT IT WAS THE BEST SOUP HE’S HAD SO FAR.
THE RAVING AND RATINGS WERE AWESOME.
THANK YOU
JUST LOVE ALL YOUR RECIPES
really liked this soup! nice change from chili, beans, tomatoes, etc.
Wow! This soup tasted great on the day I made it, and it was even more flavorful the next day!
I love how it tastes creamy and high-calorie, but it’s totally cream-free!
I had a large sweet potato in the fridge that needed to be used up. My search for a recipe led me to your site which I’ve used before after a recommendation from my daughter. Should have started with you!
I’m always leery of curry in a soup because it tastes like bath powder to me but this soup is perfect. Thanks for another great recipe.
My 92-year-old, picky eater, mother said this is the best soup I’ve ever made. And I make soup all the time. I tweaked it as follows: used coconut oil instead of butter, 1 Tbs homemade Ras El Hanout instead of curry, 4 cups chicken stock, 2 cups apple cider and 2 cups beef broth instead of all chicken broth, maple syrup instead of honey. I’m making it again now!
Thanks Jen. Love your recipes.
Lovely! I already had roasted whole sweet potatoes, so I also roasted the carrots with olive oil, S&P and some thyme, til soft. Cooked onions in coconut oil, and less: ~2T, instead of butter. Used only ~1.5L veggie broth. Added ~tsp grated ginger. Skipped the honey, seemed like it’d be plenty sweet. Since I roasted the hard veggies, didn’t have to cook on stovetop so long. Added bit of cayenne, bigger bit smoked paprika at end. Nice light and healthy veg-forward meal to have after all the holiday indulgence 🙂
This soup is a keeper ! I have made it 3 times because everyone loves it. I’m really happy the veggies get to stand out. We have orchards nearby that also grow root vegetables and have many different apple trees so this recipe was perfect to showcase the Nelson County Virginia orchards. I used Honey Crisp apples early season and Fuji yesterday. I tried two different curry powders as well. Thanks for making a simple recipe.
Lisa
This soup is fabulous. It freezes well. Everyone loves it! My husband wants soup all the time. I bring it to my son in NYC. It becomes part of days when we just want vegetable meals. We love carrots so I add more-2 pounds total. I always pick up a sweet potato and apple when shopping so I’ll be ready when the mood strikes or dinner in a hurry under an hour prep. Everything I make from these cookbooks is fabulous especially the Key Lime pie, beet salad and beef tenderloin and sauce and scalloped potatoes. I serve the beef at Christmas. By the way, do everyone a favor and get these cookbooks! I have bought a few and tell all my friends to get them. I love the emails Jen sends letting me know what recipes are new and old favorites etc. We need a cookie book!! And cake book!! Thanks!! Flossie from NJ.
Wow! Very delicious soup! Easy to make and it’s makes a lot. Very good! Will freeze some for later too. Yum!
So delicious! I added cayenne for extra spice. Perfect comforting soup!