With carrots, sweet potatoes and apples, this savory soup from Jenn Segal at Once Upon a Chef has a hint of sweetness that is the essence of fall.

Before we get started, let’s talk about sweet potatoes. 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.

Servings: 8 
Total Time: 45minutes 

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 FOR CARROT AND SWEET POTATO SOUP

    1. 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.
    2. 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.)
    3. 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.

Images courtesy Once Upon a Chef

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