Curried Sweet Potato, Carrot and Apple Soup

If autumn were a soup, this would be it. Apples, sweet potatoes and carrots along with homemade stock provide a warm, creamy base that’s punched up with fresh ginger, garlic and curry. It’s a sweet and savory soup you’ll wnat on hand all season long.

Makes 4 servings

Ingredients

  • 2 tbsps salted butter
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tsps grated fresh ginger
  • 2 medium sweet potatoes, peeled and chopped (1 pound)
  • 3 large carrots, peeled and chopped (¾ pound)
  • 2 Gala apples, peeled and chopped
  • 3 cups Homemade Chicken Stock, page 85
  • ½ cup 2% reduced-fat milk
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • Salt, to taste
  • Plain Greek yogurt, for garnish
  • Toasted pecans, for garnish

Directions

In a large saucepan melt butter over medium heat. Add onion; cook until softened. Stir in garlic and ginger; cook for 1 minute. Add sweet potatoes, carrots and apples. Stir in stock. Bring to boiling; reduce heat.

Blend soup in batches until smooth. Return soup to saucepan. Stir in milk, coriander, curry powder and salt to taste. Heat mixture until hot. Ladle soup into bowls; garnish with yogurt and toasted pecans, if desired.

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