Autumn Carrot & Sweet Potato Soup
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4 tablespoon butter (or olive oil)
2 medium onions, chopped
1 tablespoon curry powder (or paste)
1 pound carrots, chopped into 1" pieces
1-1/2 pound sweet potatoes, chopped into 1" pieces
8 cups chicken broth
1-3/4 teaspoon salt
1 tart, yet sweet apple, peeled & chopped (Honeycrisp or Fuji)
2 tablespoons honey
Fresh ground black pepper, to taste
Optional toppings: green onions, sour cream, yogurt, curry
In a large pot, combine melt butter, add onions, cook over medium heat until tender, about 5 minutes.
Stir in curry, carrots, sweet potato, broth, salt and bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Stir in apple and honey.
Use a stick blender and purée until smooth and creamy.
Season to taste with black pepper.
Garnish with topping of choice.
This soup freezes well.
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