Second Favorite Puréed Soup

We weren’t looking for another puréed soup to love, but we found one, and it might be my second favorite yet. (Nothing can beat our special butternut squash soup.) This soup came to us on a day when we had no plans for dinner and a bounty of sweet potatoes. Thank you, Google, for placing this top hit; it is well-deserved. The combination of curry powder, honey, and apple yields a perfectly balanced spicy-sweet-tart flavor. We’ll be making this for years to come, it’s as simple as that!

CURRY SWEET POTATO AND CARROT SOUP, inspired by Jennifer Segal

You’ll need:
1 tbsp butter
1 tbsp olive oil
2 medium yellow onions
2 tsp curry powder
1 lb (about 5 medium) carrots, peeled and chopped
1-1/2 lbs (about 2 small) sweet potatoes, peeled and chopped
1-1/2 tsp salt
6 cups chicken broth, plus more if needed
1 large tart-sweet apple (such as honeycrisp), chopped
2 tbsp honey (or brown sugar, if you’re out)
Black pepper

In a large pot over medium heat, melt the butter and add the olive oil. Add the onions and cook until tender but not browned, about 10 minutes. Stir in the curry powder and cook for another minute. Add the carrots, sweet potatoes, salt, and enough chicken broth to just start to barely cover the vegetables, about 6 cups, but perhaps more. Bring to a boil, then reduce heat to low, cover, and simmer until the vegetables are soft, about 25 minutes. Stir in the apple and honey. Remove from heat and use an immersion blender to purée the soup. Taste and add black pepper and additional salt as necessary.