Curried Sweet Potato, Carrot and Apple Soup

A sweet and savory soup you’ll want on hand all season long.

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

Makes 4 servings


  • 2 tbsp salted butter
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tsp 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
  • 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


  1. 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.
  2. 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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