Description
A cozy and creamy soup blending carrots, sweet potatoes, and apples with a hint of curry for warmth and depth.
Ingredients
4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus extra for serving
1 pound carrots, peeled and cut into 1-inch (2.5-cm) pieces
1½ pounds sweet potatoes (about 2 small), peeled and cut into 1-inch (2.5-cm) 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, careful not to brown.
Stir in curry powder and cook for 1 minute.
Add carrots, sweet potatoes, chicken broth, and salt. Bring to boil, then cover and simmer on low until vegetables are very tender, about 25 minutes.
Stir in chopped apples and honey.
Use immersion blender to puree until smooth and creamy, or blend in batches with an open lid covered by a kitchen towel to release steam.
Adjust seasoning with salt, pepper, and additional honey if needed.
Serve in bowls and sprinkle with extra curry powder if desired.
Add a little water if soup thickens while standing to reach preferred consistency.
Notes
The soup thickens as it cools, so add water as needed to adjust consistency before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14
- Sodium: 650
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 27
- Fiber: 5
- Protein: 3
- Cholesterol: 25