Autumn Sweet Potato & Curry Soup

Autumn means soup season! When the temperatures begin to dip and the leaves are painted in breathtaking sunset hues, I like to swap out my summer salads for warm, comforting foods. This dish is one I frequently crave and make monthly in the colder months. This particular recipe is one I’ve adapted from Once Upon A Chef. It’s delicious in it’s own right, however; I have tweaked it by adding ginger and garlic as they are staples in most curries, swapped out the apple for unsweetened applause as a lazy girl hack, plus increased the veggie to broth ratio to make a thicker and creamier consistency. I’ve made this soup when my family is under the weather and I have also served it to company. Pair this with some fresh baguette and veggies with hummus for the perfect well-rounded cozy dinner, which is sure to hit the spot on those crisp and chilly fall evenings.

* UPDATED EDIT: I have since made this using Epicure’s Mango Curry seasoning and it is delicious!

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Autumn Curry Sweet Potato & Carrot Soup

PREP TIME: 25 MIN | COOK TIME: 45 MIN | YEILDS: Approx. 15 servings

INGREDIENTS

• 2 TB butter

• 1 sweet onion, roughly chopped

• 3 cloves garlic, whole

• 1 TB grated fresh ginger [I keep mine in the freezer and simply grate from frozen]

• 2 lbs carrots

• 4+ sweet potatoes

• 1 TB curry blend seasoning

• 4-5 cups chicken broth [more or less depending on desired consistency. I usually go approx. 1 inch above the vegetables].

• ⅓ cup applesauce

• 2 TB honey

• Salt and pepper to taste* [as there is sodium in my broth, I omit the extra salt, but add lots of freshly cracked pepper]

DIRECTIONS

In a large saucepan melt butter on a medium heat. Sauté onions until translucent. Do not brown.

Add garlic and ginger and continue to sauté for an additional couple minutes.

Add curry powder and incorporate into the onion/garlic/ginger mixture until fragrant [about a minute].

Add carrots, sweet potatoes and broth.

Bring up to a boil and then turn down to simmer. Continue to simmer with the lid on for a half hour or until the vegetables are tender.

Stir in applesauce and honey.

Remove from heat and blend with immersion blender. Be careful as the soup will be hot.

Add some freshly cracked pepper, salt if desired and serve alongside your favourite baguette or sourdough bread.

Enjoy!