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Harvest SoupHarvest Soup


Prepared by: Amy Vance
Nutrition Specialist,
University of Missouri Extension
November 29, 2015


Yield: 8 servings (1 cups each)



  • 4 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 1 tablespoon curry powder, plus a bit more for serving
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • 1 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
  • 8 cups low-sodium chicken broth
  • 1 teaspoons salt
  • 1 apple
  • 2 tablespoons honey
  • Ground black pepper



  1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes.
  2. Add the curry powder and cook a minute more.
  3. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes.
  4. Stir in the apples and honey.
  5. Using a stick blender, puree the soup until smooth and creamy.
  6. Season to taste with salt, pepper and more honey if necessary

Nutrition information per serving:

Calories: 277

Fat: 9g

Fiber: 5g

Protein: 8g

Carbohydrates: 20g



Source: Modified by Amy Vance from



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Last update: Monday, November 30, 2015