MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Autumn Carrot And Sweet Potato Soup
Categories: Soups
Yield: 8 Servings

4 tb Unsalted butter
2 md Yellow onions; chopped
1 tb Curry powder; and more for
-serving
1 lb Carrots; peeled; chopped 1"
1 1/2 lb Sweet potatoes; (2 sm);
-peeled, chopped 1"
8 c Chicken broth; best quality
-such as Swanson
1 3/4 ts Salt
1 Tart yet sweet apple; (such
-as Honeycrisp or Fuji);
-peeled and chopped
2 tb Honey
Freshly ground black pepper

Total time: 45 minutes

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.

Add the carrots, sweet 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 apples 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. (Note: As the soup sits, it will thicken up so you may
need to add a bit of water to thin it out.)

Freezer-Friendly Instructions: The soup can be frozen for up to 3
months. Defrost the soup in the refrigerator for 12 hours and then
reheat it on the stovetop over medium heat until hot.

Recipe FROM: <https://www.onceuponachef.com/recipes/
autumn-carrot-and-sweet-potato-soup.html>

Recipe by Jenn Segal

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)