As autumn draws near, I’ve slowed down on summer’s berries and melons and have started to look for more seasonal vegetables. The vibrant orange of this sweet potato and carrot soup will make your dinner table glow.
The curry spices this soup beautifully, and the apple and maple syrup tone it down just right. Feel free to add more tartness with a green apple, but I prefer a fuji or pink lady for a little extra sweetness.
I’ve always been a yellow onion fan, and I think it fits perfectly here. Add more sweet potatoes and carrots if you want to feed a larger group- this recipe can easily be modified. One of these days, I’ll experiment with adding acorn squash. If you try it, let me know in the comments below!
Sweet Autumn Soup
Curry, sweet potato, and carrot combine to make this rich, soul-satisfying soup.
Ingredients
Method
- Cook onions and a little of the water in large stock pot over medium-high heat until the onions are translucent.
- Add curry, carrots, sweet potato, and remaining water. Add more water if needed to cover the ingredients, but not too much or your soup will be thin. Cook until vegetables are soft, 20 minutes.
- Add the apples and maple syrup, if using, and let everything cook together for another 5 while you prepare your blender or immersion blender.
- Blend either in the pot with an immersion blender, or transfer to an upright blender in batches. Soup should be thick and smooth.
- Season with pepper before serving.
