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    Autumn Carrot Sweet-Potato Soup


    4 tablespoons margarine

    2 medium yellow onions, chopped

    1 tablespoon curry powder, plus

    a bit more for serving

    1 pound carrots, peeled and chopped into 1-inch pieces

    2-3 sweet potatoes peeled and chopped into 1-inch pieces

    8 cups chicken broth

    1-3/4 teaspoons salt

    1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped

    2 tablespoons honey

    Freshly ground black pepper



    What a classic addition to your Fall table. Rich in flavor and color. Enjoy!!

    In a large pot, melt the margarine over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. Season to taste with salt, pepper and more honey if necessary.

    Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.

    This also freezes very well.