Curried Sweet Potato, Carrot, and Apple Soup

Boy have I got a recipe for you today!!

This one came courtesy of some leftover baked sweet potatoes and glazed carrots that needed to be used up.
And of course, the ever-present quarts of home made chicken broth in my fridge.
I started thinking about making those leftover sweet potatoes into a pureed soup.

And of course, they would go perfectly with the glazed carrots.

And while I’m at it, why not toss in some apples and fragrant spices?

Done! And let me tell you, what I had in my head was nothing compared to how it actually turned out!
It was so amazing, such a blend of complex flavors, that I brought in a sample for my Chef at work. He’s from Brittany, France and has been a chef all over the world….he makes wonderful soups, and he loved mine so much he wanted me to bring in samples for the rest of the cooks behind the line!

Ok here’s what you’ll need:

5 small sweet potatoes
2 medium onions
3 cloves garlic
3/4 sweet red pepper
2 granny smith apples
3 cups baby carrots
1 3/4 quarts chicken broth
Spices: curry powder, nutmeg, allspice, cayenne pepper, and smoked paprika
A splash of cream

Here’s how it came about!

First thing in the morning, before I went to work, I threw together the ingredients for homemade naan.

I have tried multiple naan recipes, and in my humble opinion, I believe Tieghan over at Half Baked Harvest has THE BEST naan recipe. The best, by far. The bomb-dot-com.

This is my absolute go-to naan recipe, and I always try to keep a batch in the freezer.

The dough is super easy to whip up, and the naan is really quite easy to make.

Check out Tieghan’s recipe for the ingredients you’ll need if you want to make your own naan to go along with my amazing soup.

I wrapped the bowl in plastic wrap and left it on my counter to rise while I was at work.

When I got home after an extra-long day at work, I immediately started getting the naan baking.

If I wasn’t so late getting home I would have taken more pictures, but I was kind of rushing….sorry!

While I was cooking the naan in batches, I started the soup.

Into my all time favorite pot went a drizzle of olive oil, followed by 2 medium onions, 3 cloves garlic, and 3/4 of a red pepper, rough chopped. The garlic cloves were just peeled and smashed.

I cooked the veggies over medium heat, getting them a little brown before adding in 1 3/4 quarts of chicken broth.

I scraped up as many of those good brown bits off the bottom of the pan, and let the veggies simmer while I kept making naan.

If you did not have pre-cooked sweet potatoes and carrots, you would add them in with the broth at this point. Peel and chop the sweet potatoes into small chunks, and the same with the carrots.

Let it all simmer until the veggies are very tender. At that point, add in two granny smith apples, also peeled and cut in small dice.

Simmer for a few more minutes, until the apples start to soften as well.

My sweet potatoes were already baked, so I just removed the skins, and threw them in. The carrots were already cooked as well, so in they went along with the apples.

Then it was time to puree the soup – I use my good old standby immersion blender, which I love.

Now it’s time to bring in the spices….this is what really makes this soup special!

I used 1 1/2 tsp curry, and 1/4 tsp each of nutmeg, allspice, cayenne pepper, and smoked paprika.

Taste and adjust the spices as you like. There should be a bit of a kick, but not overwhelming. If you don’t like it spicy, cut those amounts in half….you can always taste and add more as needed.

The last thing I added was a small splash of cream. If you add too much spice, add more cream to temper the spice.

Again, there should be a touch of heat in this soup….but just enough to keep you coming back for more.

You could top this soup with a drizzle of cream, or a dollop of creme fraiche or sour cream…even some shredded cheddar.

We just ate it as is, with that fabulous naan. The flavors could not have complemented each other better….it was the most satisfying meal on a frigid winter’s night.

By the time we sat down, my kitchen looked as if a bomb had gone off. That’s what happens when I get delayed at work, sadly….I’m rushing to get dinner on the table, and I’m not cleaning as I go along. Well, in fairness, I had my hands full making naan….that was more important for sure!

By the way, I have to share with you a new wonderful product that Sweetie got me as part of my Christmas gifts. He knows how much I adore my Le Creuset items, and he found the most fabulous cleaner for them!

This stuff is pure magic, I tell you!! The tiniest drop (the size of a pea) cleans up the baked-on black goo in seconds, with no scrubbing!!

I’m totally hooked on this stuff….Sweetie says he got it because I would often ask him to scrub the pots when they were really bad so I wouldn’t ruin my nails, ha ha!!

Sweetie got me the set with the nylon brush but they also sell the cleaner on its own.

The rest of the kitchen got attacked with Mrs Meyers Geranium Scent all purpose cleaner….I love her cleaners, they really do a wonderful job tackling the grease and grime, and leave the kitchen smelling absolutely fabulous. I had my audio book playing on my new speaker, and was happy as can be puttering around my little country kitchen.

Lunch was packed for the next day, the rest of the soup and the naan were both tucked away in the freezer for another night, and my mind was already turning to meal planning for the next evening.

A short time later, the kitchen was spotless once again, and Molly and I were snuggling up by the fire.

A perfect ending to a very busy winter’s day.Boy have I got a recipe for you today!!

This one came courtesy of some leftover baked sweet potatoes and glazed carrots that needed to be used up.
And of course, the ever-present quarts of home made chicken broth in my fridge.
I started thinking about making those leftover sweet potatoes into a pureed soup.

And of course, they would go perfectly with the glazed carrots.

And while I’m at it, why not toss in some apples and fragrant spices?

Done! And let me tell you, what I had in my head was nothing compared to how it actually turned out!
It was so amazing, such a blend of complex flavors, that I brought in a sample for my Chef at work. He’s from Brittany, France and has been a chef all over the world….he makes wonderful soups, and he loved mine so much he wanted me to bring in samples for the rest of the cooks behind the line!

Ok here’s what you’ll need:

5 small sweet potatoes
2 medium onions
3 cloves garlic
3/4 sweet red pepper
2 granny smith apples
3 cups baby carrots
1 3/4 quarts chicken broth
Spices: curry powder, nutmeg, allspice, cayenne pepper, and smoked paprika
A splash of cream

Here’s how it came about!

First thing in the morning, before I went to work, I threw together the ingredients for homemade naan.

I have tried multiple naan recipes, and in my humble opinion, I believe Tieghan over at Half Baked Harvest has THE BEST naan recipe. The best, by far. The bomb-dot-com.

This is my absolute go-to naan recipe, and I always try to keep a batch in the freezer.

The dough is super easy to whip up, and the naan is really quite easy to make.

Check out Tieghan’s recipe for the ingredients you’ll need if you want to make your own naan to go along with my amazing soup.

I wrapped the bowl in plastic wrap and left it on my counter to rise while I was at work.

When I got home after an extra-long day at work, I immediately started getting the naan baking.

If I wasn’t so late getting home I would have taken more pictures, but I was kind of rushing….sorry!

While I was cooking the naan in batches, I started the soup.

Into my all time favorite pot went a drizzle of olive oil, followed by 2 medium onions, 3 cloves garlic, and 3/4 of a red pepper, rough chopped. The garlic cloves were just peeled and smashed.

I cooked the veggies over medium heat, getting them a little brown before adding in 1 3/4 quarts of chicken broth.

I scraped up as many of those good brown bits off the bottom of the pan, and let the veggies simmer while I kept making naan.

If you did not have pre-cooked sweet potatoes and carrots, you would add them in with the broth at this point. Peel and chop the sweet potatoes into small chunks, and the same with the carrots.

Let it all simmer until the veggies are very tender. At that point, add in two granny smith apples, also peeled and cut in small dice.

Simmer for a few more minutes, until the apples start to soften as well.

My sweet potatoes were already baked, so I just removed the skins, and threw them in. The carrots were already cooked as well, so in they went along with the apples.

Then it was time to puree the soup – I use my good old standby immersion blender, which I love.

Now it’s time to bring in the spices….this is what really makes this soup special!

I used 1 1/2 tsp curry, and 1/4 tsp each of nutmeg, allspice, cayenne pepper, and smoked paprika.

Taste and adjust the spices as you like. There should be a bit of a kick, but not overwhelming. If you don’t like it spicy, cut those amounts in half….you can always taste and add more as needed.

The last thing I added was a small splash of cream. If you add too much spice, add more cream to temper the spice.

Again, there should be a touch of heat in this soup….but just enough to keep you coming back for more.

You could top this soup with a drizzle of cream, or a dollop of creme fraiche or sour cream…even some shredded cheddar.

We just ate it as is, with that fabulous naan. The flavors could not have complemented each other better….it was the most satisfying meal on a frigid winter’s night.

By the time we sat down, my kitchen looked as if a bomb had gone off. That’s what happens when I get delayed at work, sadly….I’m rushing to get dinner on the table, and I’m not cleaning as I go along. Well, in fairness, I had my hands full making naan….that was more important for sure!

By the way, I have to share with you a new wonderful product that Sweetie got me as part of my Christmas gifts. He knows how much I adore my Le Creuset items, and he found the most fabulous cleaner for them!

This stuff is pure magic, I tell you!! The tiniest drop (the size of a pea) cleans up the baked-on black goo in seconds, with no scrubbing!!

I’m totally hooked on this stuff….Sweetie says he got it because I would often ask him to scrub the pots when they were really bad so I wouldn’t ruin my nails, ha ha!!

Sweetie got me the set with the nylon brush but they also sell the cleaner on its own.

The rest of the kitchen got attacked with Mrs Meyers Geranium Scent all purpose cleaner….I love her cleaners, they really do a wonderful job tackling the grease and grime, and leave the kitchen smelling absolutely fabulous. I had my audio book playing on my new speaker, and was happy as can be puttering around my little country kitchen.

Lunch was packed for the next day, the rest of the soup and the naan were both tucked away in the freezer for another night, and my mind was already turning to meal planning for the next evening.

A short time later, the kitchen was spotless once again, and Molly and I were snuggling up by the fire.

A perfect ending to a very busy winter’s day.

Boy have I got a recipe for you today!!
This one came courtesy of some leftover baked sweet potatoes and glazed carrots that needed to be used up.

And of course, the ever-present quarts of home made chicken broth in my fridge.

I started thinking about making those leftover sweet potatoes into a pureed soup.
And of course, they would go perfectly with the glazed carrots.
And while I’m at it, why not toss in some apples and fragrant spices?
Done! And let me tell you, what I had in my head was nothing compared to how it actually turned out!

It was so amazing, such a blend of complex flavors, that I brought in a sample for my Chef at work. He’s from Brittany, France and has been a chef all over the world….he makes wonderful soups, and he loved mine so much he wanted me to bring in samples for the rest of the cooks behind the line!
Ok here’s what you’ll need:
5 small sweet potatoes
2 medium onions
3 cloves garlic
3/4 sweet red pepper
2 granny smith apples
3 cups baby carrots
1 3/4 quarts chicken broth
Spices: curry powder, nutmeg, allspice, cayenne pepper, and smoked paprika
A splash of cream
Here’s how it came about!
image
First thing in the morning, before I went to work, I threw together the ingredients for homemade naan.
I have tried multiple naan recipes, and in my humble opinion, I believe Tieghan over at Half Baked Harvest has THE BEST naan recipe. The best, by far. The bomb-dot-com.
This is my absolute go-to naan recipe, and I always try to keep a batch in the freezer.

image
The dough is super easy to whip up, and the naan is really quite easy to make.
Check out Tieghan’s recipe for the ingredients you’ll need if you want to make your own naan to go along with my amazing soup.
I wrapped the bowl in plastic wrap and left it on my counter to rise while I was at work.
When I got home after an extra-long day at work, I immediately started getting the naan baking.
If I wasn’t so late getting home I would have taken more pictures, but I was kind of rushing….sorry!
image
While I was cooking the naan in batches, I started the soup.
Into my all time favorite pot went a drizzle of olive oil, followed by 2 medium onions, 3 cloves garlic, and 3/4 of a red pepper, rough chopped. The garlic cloves were just peeled and smashed.
I cooked the veggies over medium heat, getting them a little brown before adding in 1 3/4 quarts of chicken broth.
I scraped up as many of those good brown bits off the bottom of the pan, and let the veggies simmer while I kept making naan.
image
If you did not have pre-cooked sweet potatoes and carrots, you would add them in with the broth at this point. Peel and chop the sweet potatoes into small chunks, and the same with the carrots.
Let it all simmer until the veggies are very tender. At that point, add in two granny smith apples, also peeled and cut in small dice.
Simmer for a few more minutes, until the apples start to soften as well.
image
My sweet potatoes were already baked, so I just removed the skins, and threw them in. The carrots were already cooked as well, so in they went along with the apples.
Then it was time to puree the soup – I use my good old standby immersion blender, which I love.
Now it’s time to bring in the spices….this is what really makes this soup special!
I used 1 1/2 tsp curry, and 1/4 tsp each of nutmeg, allspice, cayenne pepper, and smoked paprika.
Taste and adjust the spices as you like. There should be a bit of a kick, but not overwhelming. If you don’t like it spicy, cut those amounts in half….you can always taste and add more as needed.
The last thing I added was a small splash of cream. If you add too much spice, add more cream to temper the spice.
Again, there should be a touch of heat in this soup….but just enough to keep you coming back for more.
image
You could top this soup with a drizzle of cream, or a dollop of creme fraiche or sour cream…even some shredded cheddar.
We just ate it as is, with that fabulous naan. The flavors could not have complemented each other better….it was the most satisfying meal on a frigid winter’s night.
By the time we sat down, my kitchen looked as if a bomb had gone off. That’s what happens when I get delayed at work, sadly….I’m rushing to get dinner on the table, and I’m not cleaning as I go along. Well, in fairness, I had my hands full making naan….that was more important for sure!
image
By the way, I have to share with you a new wonderful product that Sweetie got me as part of my Christmas gifts. He knows how much I adore my Le Creuset items, and he found the most fabulous cleaner for them!
image
This stuff is pure magic, I tell you!! The tiniest drop (the size of a pea) cleans up the baked-on black goo in seconds, with no scrubbing!!
image
I’m totally hooked on this stuff….Sweetie says he got it because I would often ask him to scrub the pots when they were really bad so I wouldn’t ruin my nails, ha ha!!
Sweetie got me the set with the nylon brush but they also sell the cleaner on its own.
image
The rest of the kitchen got attacked with Mrs Meyers Geranium Scent all purpose cleaner….I love her cleaners, they really do a wonderful job tackling the grease and grime, and leave the kitchen smelling absolutely fabulous. I had my audio book playing on my new speaker, and was happy as can be puttering around my little country kitchen.
Lunch was packed for the next day, the rest of the soup and the naan were both tucked away in the freezer for another night, and my mind was already turning to meal planning for the next evening.
A short time later, the kitchen was spotless once again, and Molly and I were snuggling up by the fire.
A perfect ending to a very busy winter’s day.
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