Though I’ve never made it, I have never forgotten that Jamie Oliver has clever spaghetti sauce recipes (one and two) that incorporate lots of veggies, thus “tricking” kids into eating their vegetables. I’m not a kiddie and I like my veg - though I never seem to eat enough. I can’t think of a better way than this soup to enjoy carrots, sweet potato and apples all at the same time!! I don’t need to tell you how nutritious all of these ingredients are. There is no milk or heavy dairy in this otherwise creamy soup. The calorie count is low. Depending on how much liquid you add and how big your servings are, you should get 6-8 servings from this. If you’re an “empty nester” cut the recipe in half.
This is based on a recipe from “Once Upon a Chef” - Jenn Segal. I have made only a few changes. She has an amazing website, and every recipe I have tried has worked out fab.
One variable is the curry you use. For decades, I have used a curry mixture based on the recipe of a friend from India. It is easy to mix the spices, and you can control the heat. I do not like “hot, spicy” foods. If you do like heat, simply add more chilli powder to the curry mixture or the soup. There are so many variations in curry mixtures that I have no idea how this would taste if I used a commercially prepared mixture. I might not like it!
If you have carrots, a couple of sweet potatoes and one apple, you are pretty much all set to make this delicious soup. I’m posting this in the Fall, and it seems like everyone is making butternut squash soup - which, to be honest, can be boring. This soup is stellar!
The original recipe calls for medium onions. Who knows what that technically means? Keep in mind that this soup is going to be pureed at the end, so there’s no need to expertly chop the onions. A rustic chop will be fine, and aim for about 2 cups.
I make this in a Dutch oven. Melt the butter and cook the onions over medium heat until they are soft and translucent - not caramelized. In the 10-15 minutes that takes, I usually manage to prep the carrots and sweet potatoes. With them ready and waiting, I add the curry powder and stir while it “blooms” for about a minute.
1 lb carrots
1.5 lbs sweet potatoes (about 2 small)
6-8 cups chicken broth
1 Honeycrisp apple
2 TB honey
Once again, remember the soup will be pureed, so no need for expert chopping methods.
Peel the carrots and cut them into roughly one-inch pieces. Ditto with the sweet potatoes. Once the curry has bloomed, add the carrots, sweet potatoes and the broth. (You could use vegetable broth if you’re vegetarian.) Depending on how thick and creamy you want the soup, add only 6 cups of broth at this point. You can always add more later.
Bring this to a boil and then cook it covered for about 30 minutes over low heat. The veggies should be tender by then.
Peel and roughly chop the apple. Add the apple and honey to the soup and cook (lid off) for another 10 minutes or so.
If you puree the soup with an immersion blender (which is what I do) you may miss a few veggie/apple bits. They will be incredibly soft and I don’t mind them staying in the soup when I serve it. If you want the soup to be perfectly pureed, then let it cool and blitz it in batches in your blender. If you end up with the soup being thicker than you want it to be add more broth.
Season to taste with salt and add more honey if you wish. I serve it with a sprinkle of curry, a half twist of freshly ground pepper and super thinly sliced scallions. You could add dribbles or dollops of a dairy product - cream or yogurt.
Notes and Tips...
Squash? - though I mentioned being bored by squash in the Fall, I may one day try this with squash instead of sweet potatoes.
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