Curried Carrot & Apple Soup

Curried Carrot & Apple Soup

5 Reviews
From: EatingWell Magazine, Fall 2002

This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped (2 cups)
  • 1 stalk celery, finely chopped
  • 1 tablespoon curry powder
  • 5 large carrots, peeled and thinly sliced (3 cups)
  • 2 large McIntosh or other apples, peeled and coarsely chopped (3 cups), peeled and coarsely chopped (3 cups)
  • 1 bay leaf
  • 4½ cups reduced-sodium chicken broth
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 2 tablespoons low-fat plain yogurt, for garnish (optional)
  • 1 tablespoon chopped fresh parsley, dill or basil for garnish (optional)


  • Active

  • Ready In

  1. Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.
  2. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.
  3. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 12 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition information

  • Serving size: generous ¾ cup
  • Per serving: 73 calories; 2 g fat(0 g sat); 3 g fiber; 12 g carbohydrates; 3 g protein; 20 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 7,561 IU vitamin A; 6 mg vitamin C; 28 mg calcium; 1 mg iron; 421 mg sodium; 348 mg potassium
  • Nutrition Bonus: Vitamin A (151% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable

Reviews 5

October 07, 2013
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By: EatingWell User
Yummy Curried Carrot & Apple Soup Very delicious soup with complex flavors. Not too sweet but just sweet enough. Warm, filling, a little spice... I added one leek bulb and some cinnamon to my recipe. It was delicious. I'd recommend it. I post food pics on instagram @monkeybear88 Pros: Great fall soup. Hot, sweet with a little spice, creamy without the dairy. Nutritious & delicious. Cons: Lacking texture. Sprinkling on some pine nuts and raisins makes for a wonderful garnish.
November 07, 2010
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By: EatingWell User
The apples raise this soup from very good to superb.
November 05, 2010
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By: EatingWell User
Made this for a group of ladies for lunch...I am now emailing them all a copy by request!
October 01, 2010
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By: EatingWell User
Very good
October 15, 2009
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By: EatingWell User
Tasty but thinner than expected.
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