Carrot-Apple Soup w Curry

Print Recipe
5 from 1 vote

Carrot-Apple Soup w Curry

Our delectable sweet-spicy-tart soup is comfort in a bowl after a chilly fall day at the orchard. A bit of sweet potato gives this beautiful soup an amazing bisque-like thickness.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 158kcal


  • 1 TB unsalted butter
  • 1 large onion chopped
  • 1 ½ tsp kosher salt
  • 3 cups chopped carrot
  • 3 cups chopped sweet potato
  • 2 large Macintosh apples peeled and chopped
  • 1 tsp curry powder
  • 2 tsp minced fresh ginger
  • 4 cups chicken broth
  • 3 TB low-fat Greek yogurt
  • 1 tsp dark brown sugar
  • 1/3 cup chopped scallions garnish


  • Heat butter over medium heat in a large soup pot. Add onion and salt and cook for 5-7 minutes or until onion is softened.
  • Add carrot, sweet potato, apple, curry powder, and ginger and stir to combine. Add chicken broth, increase heat to high, cover, and simmer for 25-30 minutes or until vegetables are soft.
  • Add Greek yogurt and brown sugar and use an immersion blender to purée soup (or a regular blender working in batches).
  • Serve garnished with scallions.


Calories: 158kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1241mg | Potassium: 661mg | Fiber: 5g | Sugar: 13g | Vitamin A: 20275IU | Vitamin C: 21.5mg | Calcium: 71mg | Iron: 1.2mg

Leave a Comment