Curried Carrot and Apple Soup: A Comforting Blend of Sweet and Savory

This Curried Carrot and Apple Soup is a perfect blend of comforting warmth and subtle sweetness, making it an ideal dish for cooler days or when you’re craving something hearty yet light. The earthy sweetness of carrots pairs beautifully with the crisp, tart flavor of apples, creating a deliciously balanced base. As the vegetables and fruit caramelize together, they develop a rich depth that’s enhanced with the aromatic warmth of yellow curry and cinnamon, giving each spoonful a burst of comforting flavor.

Deglazing with white wine introduces a delicate acidity, cutting through the richness and elevating the flavors. The addition of honey and coconut milk softens the spices, adding a velvety texture and gentle sweetness that harmonize beautifully with the savory components. The result is a soup that feels indulgent yet is made entirely from wholesome ingredients, nourishing both body and soul.

Whether you’re serving it as a starter or enjoying it as a main course, this Curried Carrot and Apple Soup is bound to impress. With the fragrant aroma of cinnamon and curry filling your kitchen, it promises a meal that tastes as wonderful as it smells. Plus, it’s simple to prepare and can easily be tailored to your preferences, such as opting for vegetable or chicken broth, or even including the subtle flavor of sliced leeks.

If you’re looking to add a unique twist to your soup repertoire, this recipe delivers all the right notes. It’s creamy without being heavy, vibrant yet comforting, and packed with nutritious ingredients that will leave you feeling satisfied and energized.

A very generous thank you to CPMA for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you. We love the Half Your Plate program because it aims to educate Canadians of all ages about the importance of fresh produce consumption and encourages them to fill half their plates with fruits and vegetables to improve their health.  As always, all recipes and opinions remain our own.  Visit the Half Your Plate website for more information!

Carrot and Apple Soup

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• Author: The Kilted Chef
• Yield: Serves 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 8 carrots peeled and chunked
• 4 apples cored and chunked
• 1 tbsp butter
• 1 med onion
• 1 stalk of celery
• 1 leek sliced (optional)
• 1 tbsp Dijon mustard
• 2 tbsp yellow curry
• 2 cinnamon stick
• 1/2 cup honey
• 1 cup white wine
• 6 cup vegetable or chicken broth
• 1 – 14 oz can coconut milk
• Salt & pepper to taste

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Instructions

1. In a pot melt the butter and sauté the onions, leek, celery, carrots and apple cook until soft and caramelized.
2. Add Dijon Mustard, curry, and cinnamon stick, stir.
3. Deglaze the pan with the white wine, add the broth,  honey, salt and pepper, bring to a boil then reduce and  simmer for 20 minutes.
4. Remove the cinnamon stick and puree either in a blender or with hand held immersion blender.
5. Once pureed place back in the pot with the cinnamon stick add the can of coconut milk, whisk and warm through.
6. Serve with a dollop of sour cream.

• Category: soups & stews, recipes