Curried Sweet Potato, Carrot & Apple Soup

This velvety curried soup blends sweet potatoes, carrots, and apples with aromatic ginger, coriander, and curry powder for a cozy, flavorful dish. Made with homemade chicken stock and finished with a touch of milk, it’s perfect for lunch or dinner. Serve with a dollop of Greek yogurt and crunchy toasted pecans for added texture and flavor.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 tablespoons salted butter

1 cup chopped onion

2 cloves garlic, minced

2 teaspoons 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 teaspoon ground coriander

1 teaspoon curry powder

Salt, to taste

Plain Greek yogurt, for garnish

Toasted pecans, for garnish

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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.