Fall cooking is all about soups at our house. There’s something so comforting about a steaming bowl of your favourite soup. This healthy, delicious soup is made with sweet potatoes, carrots, and apple for sweetness. It’s a big hit with my two kids, including my very vegetable-averse 3-year-old. It’s a slight adaptation of this recipe from the very talented Jenn from Once Upon a Chef. I like a creamier soup, so I use more vegetables than the original recipe. I also made the soup the first time during my very first (ahem, only) paleo whole 30 challenge, which meant I left out the honey in the original recipe. I love the soup as is so I’ve never felt the need to add it back in.
8-10 carrots, peeled and diced into 1/2-inch pieces
2 medium sweet potatoes, peeled and diced into 1/2-inch pieces
1 apple, peeled and diced into 1/2-inch pieces
2 medium yellow onions, minced
8 cups chicken broth /*(my favourite is PC Organics because I find the taste milder than most)*/
4 tablespoons unsalted butter
1 tablespoon curry powder
2 teaspoons salt
Freshly ground black pepper
[ Step 1 ] Mince the onions and chop the sweet potato, carrots + apples into 1/2″ cubes.
[ Step 2 ] In a large pot, melt the butter over medium heat. Add the onions and cook until translucent, stirring frequently, about 10 minutes.
[ Step 3 ] Stir in the curry powder and allow to cook for another minute.
[ Step 4 ] Add the sweet potatoes, carrots, chicken broth, and salt. Bring to a boil. Reduce heat and cover, allowing to simmer for 20 minutes, or until the vegetables are tender.
[ Step 5 ] Remove from heat and add the chopped apple.
[ Step 6 ] Using a stick blender, puree the soup until nice and creamy.
[ Step 7 ] Add pepper to taste. Serve and enjoy!
[ Step 8 ] Make sure to store any leftovers in the fridge, or better yet, make a large batch and freeze in multiple single-serving containers. Cooking is definitely a luxury at our house with my two crazies so, when I do cook, I’m absolutely making larger quantities and freezing as much as I can. I recently discovered Rubbermaid Brilliance food storage containers at Walmart and they’re my new go-to. They are 100% guaranteed leak-proof with an airtight seal, which is a must when storing soups and other liquids. These containers are also stain and odour resistant, microwave safe (with built-in vents for microwaving without removing the lid), and perfectly stackable to maximize that precious freezer space.
A little side note: I’ve been asked on how I incorporate my kids when I’m cooking. (Apart from using these Ikea-hacked learning towers.) Obviously when I’m making something mainly on the stove, like this soup here, there’s not all too much actual help I can get from my two hooligans. But keeping them occupied whilst I cook is the main goal anyway, so I give them tasks using the ingredients. I like to put cut up veggies into bowls before they’re actually needed and then I give my kids wooden spoons, measuring cups, and a few extra bowls so they can stir and measure the ingredients for themselves. I’ll also let them dump anything that goes in the pot at the same time into a bigger bowl and let them “mix” it up. Isabelle is really good at measuring, so I’ll let her pre-measure any herbs, spices, milk, etc. that goes into the pot. She’ll also do things like pre-dump the chicken broth into a measuring cup that I then pour into the bowl. If I’m really running out of things for them to do I’ll give Isabelle a bunch of spices that I hardly ever use, the salt and pepper mill (she looooves them), and a bowl and let her create her own seasoning mixes just for fun. Nicolas just needs food on the counter and some noise making utensils and he’s happy. Lol.