How To Make Autumn Carrot and Sweet Potato Soup
Capture the flavors of fall in one bowl with this sweet potato soup recipe. With carrot and apple, the dish is made more flavorful with curry powder.
Serves:
Ingredients
- 4tbspunsalted butter
- 2mediumyellow onions,chopped
- 1tbspcurry powder,plus a bit more for serving
- 1lbcarrots,peeled and chopped into 1 inch pieces
- 1½lbsweet potatoes,(about 2 small), peeled and chopped into 1 inch pieces
- 8cupschicken broth,best quality such as swanson
- 1¾tspsalt
- 1apple,(such as Honeycrisp or Fuji), peeled and chopped
- 2tbsphoney
- freshly ground black pepper
Instructions
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In a large pot, melt the butter over medium heat. Add the onions and cook for 10 minutes, stirring frequently, until soft and translucent. Do not brown. Add the curry powder and cook a minute more.
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Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat for 25 minutes until vegetables are very tender.
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Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy.
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Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired.
Nutrition
- Calories: 278.41kcal
- Fat: 9.04g
- Saturated Fat: 4.50g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.98g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 42.35g
- Fiber: 5.92g
- Sugar: 17.91g
- Protein: 8.60g
- Cholesterol: 22.46mg
- Sodium: 940.79mg
- Calcium: 71.52mg
- Potassium: 816.10mg
- Iron: 1.59mg
- Vitamin A: 1128.45µg
- Vitamin C: 8.98mg
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