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.
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.
Enjoy!
Autumn Carrot and Sweet Potato Soup
By Jennifer Segal
With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall.
Servings: 8 Total Time: 45 Minutes
INGREDIENTS
4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped into 1-inch pieces
1½ pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken broth, best quality such as Swanson
1¾ teaspoons salt
1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
2 tablespoons honey
Freshly ground black pepper
INSTRUCTIONS
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.
NUTRITION INFORMATION
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