Food Sue

Sweet potato carrot apple soup with curry

January 3, 2016


I like to make this soup because it’s different – I have never seen it on a menu in this neck of the woods. We love curry and try to find recipes that use it. According to the website, www.organicfacts.net, the benefits of curry include: the prevention of cancer, protection against heart disease, reduction in Alzheimer’s disease symptoms, ease of pain and inflammation, improvement in bone health, protection of the immune system from bacterial infections, and an increase in the liver’s ability to remove toxins from the body. Of course, there are also the benefits of sweet potatoes, carrots and apples.


The consistency is thick like a bisque.

This is one healthy soup. We often eat it with a half a grilled cheese sandwich or a salad. Of course, Lee Ann enjoys a craft brew with it.

Makes about two quarts.

3 tablespoons of butter
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon of nutmeg
One large yellow onion
One pound of peeled and chopped-up carrots
3 peeled and chopped-up sweet potatoes
1 tablespoon of curry powder
One apple (e.g., Cameo or Fuji), peeled and chopped up
6 cups of chicken broth


Chop up the onion

Put chopped onions in the pot and sautée them in the butter for 5 minutes (photo), stirring until they are soft but not brown

Add the tablespoon of curry powder to onions; stir it in for a minute

Add the pound of peeled, chopped up carrots

Add the three peeled sweet potatoes cut up in small chunks

Add the 6 cups of chicken broth

Add the one teaspoon of salt

Bring it to a boil; then, turn it down to simmer and cover it

Let simmer for about 30 minutes

Add the peeled, chopped-up apple and the honey and nutmeg

Use an immersion blender stick to puree the soup until it is creamy

You can sprinkle a bit more curry on the top when serving.

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