Carrot, Sweet Potato & Apple Soup
Brimming with flavour, this easy soup will hit the spot, from the time you close your doors in the fall until warm winds blow through the window in spring. It's easy to make, with inexpensive and on-hand ingredients, The recipe is taken from Once Upon a Chef, a site known for the reliability of its dishes.
More Soups: Herby Spinach & Rice Soup with Turmeric, Roasted Tomato and Basil Soup, Curried Cauliflower, Squash & Apple Soup
Serves: 4-6
Time: 35 minutes
Ingredients
4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving (optional)
1 pound carrots, peeled and chopped into 1-inch pieces
1 1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken broth
1 3/4 teaspoons salt
1 apple, peeled and chopped
2 tablespoons honey
Freshly ground black pepper
Method
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.
Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until the 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). Season to taste with salt, pepper and more honey if necessary.
Ladle the soup into bowls and sprinkle with optional curry powder,, apple or toasted nuts (as shown). 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.
Brimming with flavour, this easy soup will hit the spot, from the time you close your doors in the fall until warm winds blow through the window in spring. It's easy to make, with inexpensive and on-hand ingredients, The recipe is taken from Once Upon a Chef, a site known for the reliability of its dishes.
More Soups: Herby Spinach & Rice Soup with Turmeric, Roasted Tomato and Basil Soup, Curried Cauliflower, Squash & Apple Soup
Serves: 4-6
Time: 35 minutes
Ingredients
4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving (optional)
1 pound carrots, peeled and chopped into 1-inch pieces
1 1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken broth
1 3/4 teaspoons salt
1 apple, peeled and chopped
2 tablespoons honey
Freshly ground black pepper
Method
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.
Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until the 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). Season to taste with salt, pepper and more honey if necessary.
Ladle the soup into bowls and sprinkle with optional curry powder,, apple or toasted nuts (as shown). 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.