Our New Favourite Fall Soup

​We love this time of year! The air is crisp, the clothes are cozy, and  we're all about the fall comfort foods. We could seriously eat this soup every day (for breakfast, lunch, and dinner!). Try it out for yourself to find out why we’re calling it THE BEST fall soup you’ll ever have!
 
Curried sweet potato, carrot and apple soup
Serves 10
 
What you’ll need
 
4 tbsps butter
2 yellow onions, chopped
6 large carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tbsp curry powder (we’re generous with this and usually put in a dash more!)
8 cups low-sodium chicken broth (which is about two boxes)
2 tsps salt
1 apple, peeled and chopped
2 tbsps honey
Black pepper
 
What to do

1. In a large soup pot, melt the butter over medium-low heat. Add the chopped onions and cook until soft and translucent. (Stir often to avoid the onions getting too brown.)
2. Add the curry powder and stir a few times.
3. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Once it’s boiled, cover and simmer the vegetables over low heat until they’re tender, about 25 to 30 minutes. 
4. Add the apples and honey.
5. Use a stick blender and puree until nice and smooth. 
6. Season to taste with salt and pepper.

 
We serve this soup with fresh bread and a dollop of plain Greek yogourt on top.
 
Enjoy!