Autumn Carrot and Sweet Potato Soup
40 min8
A silky autumn soup of carrots and sweet potatoes simmered with apple and curry, puréed smooth.
| 60 g unsalted butter | Melt butter, cook onions until soft, 10 min | Add curry powder, cook 1 min | Add carrots, sweet potatoes, broth & salt; simmer 25 min | Stir in apple & honey, purée until smooth | Season with salt, pepper & honey to taste |
| 2 medium yellow onions, chopped | |||||
| 1 tablespoon curry powder, plus more for serving | |||||
| 450 g carrots, peeled and chopped into 1-inch pieces | |||||
| 680 g sweet potatoes, peeled and chopped into 1-inch pieces | |||||
| 2 liters chicken broth | |||||
| 1¾ teaspoons salt | |||||
| 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped | |||||
| 2 tablespoons honey | |||||
| Freshly ground black pepper |
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