Lightly Curried Sweet Potato, Carrot, and Apple Soup

By • September 22, 2011 • 15 Comments



Author Notes: I went to the farm stand this morning with the intent to buy only tomatoes, but came home with one of the largest sweet potatoes I have ever seen. The purveyor had a huge assortment of fantastically shaped sweet potatoes, and explained that the supermarket shopper only wants a certain sized tuber. She had sweet potatoes shaped like deer antlers, bizarre bottles, and more. I opted for a very large one that would be easier to peel. This soup has a delicate flavor with just a hint of curry. A little lemon zest and fresh apple cider gives the soup a mildly apple-y and refreshing taste. I served the soup with a dollop of Fage 2% yogurt - from a batch of 1/4 cup yogurt mixed with 1 teaspoon of Grade B maple syrup, topped with fried and salted sage leaves for a bit of crunch.Bevi

Serves 8

  • 2 tablespoons olive oil
  • 2 cups onions, chopped finely
  • 2 tablespoons butter
  • 4 teaspoons curry powder
  • 2 pounds sweet potato, peeled and chopped into 1-inch dice
  • 1 pound carrots, peeled and chopped into smaller pieces
  • 2 tart apples, peeled and coarsely chopped
  • zest of one lemon
  • 3 + 1 cups chicken broth
  • sea salt and ground pepper to taste
  • 1 cup fresh apple cider
  1. Heat the olive oil in a large Dutch oven or saucepan. Add the onions and butter. Saute for a few minutes, then stir in the curry powder. Reduce the heat to simmer, cover the pot, and let cook for about 25 minutes. Chop your vegetables and apple while you wait. Stir the onions occasionally.
  2. Add the sweet potato, the carrots, and the apple. Stir around to allow the onion and curry mixture to cover all the vegetables and the apple. Grate in the lemon zest and stir. Add 3 cups of chicken broth and bring to a boil. Then, reduce that heat, partially cover the pot, and allow to simmer for about 25 minutes or until the vegetables are soft.
  3. Take the pot off the heat and add some salt and pepper - about 1 tsp. salt and a half teaspoon pepper. Allow the soup to cool a little.
  4. With either an immersion blender or using a regular blender, puree the soup. Add the apple cider, and puree again. Depending on how thick or thin you like your soup, add up to 1 more cup of chicken broth. Reheat, and season to your taste. Serve with a little dollop of Greek yogurt mixed with maple syrup, topped with sage leaves that have been fried in olive oil and salted.
Jump to Comments (15)

Tags: good holiday soup, Healthy, savory and sweet, silky and smooth.

Comments (15) Questions (1)

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12 months ago Pegeen

Pegeen is a trusted home cook.

This sounds so delicious and a favorite combination - apples, sweets and curry. Perfect for the cooler days finally creeping in. I also have a favor to ask: would you be able to share the name of the maker of the green soup plate shown in your photo? Thanks so much for the recipe (and any info on the soup plate).

Cakes

12 months ago Bevi

Hi Pegeen -thanks so much. The soup plate is produced by Varages, France.

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12 months ago Pegeen

Pegeen is a trusted home cook.

Thanks, Bevi. I thought the service might be French as it appears to be one of those "Louis xxx" traditional patterns. The color is striking... beautiful for an orange soup... like the green stripes or stem of an orange gourd. You could swirl the yogurt or creme fraiche to mirror the swirl in the edge of the dish. :-) Will be making your recipe later this week. Thanks so much.

Cakes

12 months ago Bevi

I messaged you more info.

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12 months ago Pegeen

Pegeen is a trusted home cook.

Thank you!

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12 months ago JanetFL

Sounds wonderful! We're just now getting fresh apple cider and I'm looking forward to trying your recipe.

Cakes

12 months ago Bevi

I hope you enjoy it. I love to combine apples and orange vegetables this time of year.

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almost 3 years ago Hark

This is a really hearty seasonal soup. I supplemented with a little squash (I didn't have enough sweet potato in my CSA bin). Thanks for this!

Cakes

almost 3 years ago Bevi

You are so welcome. I am glad you enjoyed it. I don't think you can go wrong with squash!

Me

almost 3 years ago wssmom

Deer antler-shaped sweets!! Wow! (The soup sounds lovely, too!)

Cakes

almost 3 years ago Bevi

Yes, antler shaped sweets among others! I want to have 6 or 8 people to dinner and serve a huge baked sweet spud. That should be a crowd pleaser, or at least a conversation piece!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

What a great soup!! Wonderful.

Cakes

almost 3 years ago Bevi

Thanks sdebrango. The apple is from my tree - sweet yet a little tart, and so crispy! I love to go right out the door and pick a few for this and that.

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almost 3 years ago EmilyC

Yum -- what a lovely, seasonal soup!

Cakes

almost 3 years ago Bevi

Thanks EmilyC! And I still have a third of the sweet potato left! A 3-pounder!