Sweet Potato & Carrot Soup

Tis the season for cozying up in a blanket with a hot cup of soup and a tall glass of wine- while watching Netflix of course! This autumn warm-up potato soup is perfection. It’s a simple recipe that will fill you up and keep you toasty.

Ingredients: 4 tbsp unsalted butter, 2 medium yellow onions (chopped), 1 tbsp curry powder (plus a bit more for serving), 1 pound carrots (peeled and chopped into 1-inch pieces), 2 small sweet potatoes (peeled and chopped into 1-inch pieces), 2 small golden potatoes (peeled and chopped into 1-inch pieces), 8 cups chicken broth, 2 tsp salt, 2 tbsp honey, 1 cup white wine (any white wine works in soup, but if you need a varietal, use Pinot Grigio), freshly ground black pepper (to taste)


  1. In a large pot, melt the butter 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.
  2. Add the carrots, sweet potatoes, golden 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 white wine and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired.

Serve this with an oven toasted baguette and a nice glass of white wine. You could even drink the wine you used in the soup (might as well)!

Copy of Copy of Copy of Copy of Copy of Copy of Copy of Copy of Copy of Zoodles (3)from samantha howells (1)

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