Ingredients
4tbspunsalted butter
2mediumyellow onions,chopped
1tbspcurry powder,plus a bit more for serving
1lbcarrots,peeled and chopped into 1 inch pieces
1½lbsweet potatoes,(about 2 small), peeled and chopped into 1 inch pieces
8cupschicken broth,best quality such as swanson
1¾tspsalt
1apple,(such as Honeycrisp or Fuji), peeled and chopped
2tbsphoney
freshly ground black pepper
Preparation
In a large pot, melt the butter over medium heat. Add the onions and cook for 10 minutes, stirring frequently, until soft and translucent. 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 for 25 minutes until vegetables are very tender.
Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy.
Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired.
