Kitchen notes · a little help before you start
Autumn Carrot and Sweet Potato Soup
A smooth carrot and sweet potato soup can be deeply comforting, especially with a little curry warmth behind its sweetness. Apple gives this bowl a bright note that keeps it interesting. Ladle yourself a generous helping and enjoy that soft, velvety texture.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Original yield
- Serves 8
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Keep the onions pale
Cook the onions until they’re soft and translucent, then stop there. Browning them would push the soup in a deeper, toastier direction than the recipe is aiming for.
2. Toast the curry briefly
That extra minute with the curry powder in the butter matters. It warms the spice before the broth goes in, so the flavor spreads through the soup instead of tasting dusty at the end.
3. Blend with steam in mind
A stick blender keeps things simple. If you use a blender, let the soup cool a little, work in batches and leave the lid’s center hole open under a towel so steam can escape.
Get to know the ingredients
Carrots and sweet potatoes
Cut both vegetables into the stated one-inch pieces and cook until very tender before blending.
Use a good chicken broth
The generous amount of broth makes its flavor noticeable. Use a good-quality chicken broth, such as Swanson.
Choose a sweet-tart apple
Honeycrisp or Fuji are the suggested examples because the apple should be both tart and sweet. It’s stirred in after the vegetables simmer, so it brings a fresher note to the blended soup.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Autumn Carrot and Sweet Potato Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Taste after blending, then adjust with salt, pepper and a little more honey if it needs it. Ladle into bowls and add a light sprinkle of curry powder on top if you like that warm spice note.
A little more help as you go
It thickens as it sits
The soup gets thicker after standing. If it’s too thick when you’re ready to serve, stir in a bit of water until it loosens back up.
Freezing and reheating
You can freeze the soup for up to 3 months. Defrost it in the refrigerator for 12 hours, then reheat it on the stovetop over medium heat until hot.
A few questions you might have
Should the curry powder go in with the broth?
Add it after the onions and cook it for a minute before the vegetables and broth go in. That short time in the butter helps wake up the spice.
How soft should the vegetables be before blending?
They should be very tender. Since the soup is pureed until smooth and creamy, the carrots and sweet potatoes need to be soft all the way through.
Can I blend it in a regular blender?
Yes. Cool the soup slightly first, blend in batches, leave the hole in the lid open and cover it with a kitchen towel so the steam can escape.
Why add the apple after the simmering time?
The carrots and sweet potatoes simmer until tender first. The chopped apple is stirred in afterward with the honey, then everything is blended together so its sweet-tart flavor stays lively.
What if the soup tastes a little flat after blending?
Season it to taste. Start with salt and freshly ground black pepper, then add more honey if it needs a touch more sweetness.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: onceuponachef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.