September is all about the layers. We are going to need fingerless gloves, cardigans of assorted weights, skirts paired with tights, and scarves. We can’t have too many scarves. As the weather fades from warm to cold and back to warm again, we’ll sip chilled apple cider and slurp steaming bowls of Curried Carrot, Apple, and Peanut Soup.

Curried Carrot Apple and Peanut Soup

As a woman who is stubborn likes to make her plan and stick with it, I struggle with finicky September. Do I need my coat today or not? Are peaches still good or are they not? Should I be outside at the park or inside watching a football game?

In September, the answers to these questions change every hour. Thanks to Curried Carrot, Apple, and Peanut Soup, at least I know what I’m having for lunch…and dinner…and lunch tomorrow too. I’m positively smitten with its warm, lightly-spiced flavor, velvety texture, and the way it makes every part of me feel soothed and healthy and complete.

Curried Carrot Apple and Peanut Soup
Curried Carrot Apple Soup with Peanuts

Curried Carrot, Apple, and Peanut Soup is the perfect meal to take us from summer into fall. It blends the brightness of summer carrots, the crispness of fall apples, and the warming spices of curry and cinnamon into a dish that spans both seasons. A few tablespoons of peanut butter give the soup body, creaminess, and an extra of flavor. It combines beautifully with the carrots and apples and makes the soup more satisfying as a main dish.

Curried Carrot Apple and Peanut Soup. Easy, healthy, and so delicious

While Curried Carrot, Apple, and Peanut Soup is fantastic on its own, I love it topped with cilantro for freshness, chopped peanuts for crunch, and a dollop of plain Greek yogurt to cool the curry and add extra richness. Dunking it with crusty bread is always a good choice, and I bet Homemade Naan would be even better.

Every spoonful of Curried Carrot, Apple, and Peanut Soup is a little taste of summer and fall at the same time, a sensation it has left me—a self-professed hater of ambiguity—no choice be to love. Interestingly enough, I’ve become a scarf person too.

Curried Carrot Apple and Peanut Soup

It’s all about the layers.

Curried Carrot Apple and Peanut Soup-2

Curried Carrot Apple Peanut Soup

5 from 2 votes
A vibrant and healthy soup that’s simple to prepare but offers layers of flavor from carrots, apples, curry, cinnamon, and peanut butter. It makes fantastic leftovers too!

Prep: 20 mins
Cook: 40 mins
Total: 1 hr

Servings: 6 servings

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 tablespoon curry powder plus 1 teaspoon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 bay leaf
  • 5 large carrots, peeled and chopped
  • 3 medium soft-cooking apples such as McIntosh, peeled, cored and coarsely chopped (about 4 cups)
  • 4 cups reduced-sodium vegetable broth
  • 1/4 cup peanut butter
  • 1/4 teaspoon freshly ground pepper
  • Greek yogurt for serving (omit to for vegan or dairy-free)
  • Chopped peanuts for serving
  • Chopped fresh cilantro for serving

Instructions
 

  • Heat oil in a large pot over medium heat. Stir in the onion, then sauté until the onion is softened and translucent but not brown, 8 to 12 minutes.
  • Stir in the curry powder, salt, cinnamon, nutmeg, and bay leaf. Add the carrots and apples. Stir over medium heat for 2 minutes, then add 3 ½ cups stock. Bring the mixture to a low boil, then reduce the heat to low. Cover and simmer until the carrots and apples are tender, 20 to 25 minutes.
  • Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor or blender. Add peanut butter and process to a smooth puree, adding the remaining ½ cup stock as needed so that it blends easily (alternatively, you can use an immersion blender directly in the pot). Pour the puree back into the soup, then stir in the pepper. Serve hot, garnished with yogurt, peanuts, and cilantro.

Notes

  • Curried Carrot Apple and Peanut Soup will keep in the refrigerator for 5 days or frozen for up to three months, so it’s a great make-ahead meal option too.

Nutrition

Serving: 1(of 6)Calories: 183kcalCarbohydrates: 26gProtein: 5gFat: 8gSaturated Fat: 2gPotassium: 415mgFiber: 6gSugar: 15gVitamin A: 8547IUVitamin C: 11mgCalcium: 43mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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74 Comments

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  1. This sounds so delicious – a combination of goodness that I wouldn’t have thought of (pb in soup? Wow!) but I’m loving the idea! Do you think that tahini would work too? I’m loving different nut butters at the moment and I have a few at home including almond and macadamia. Hm, I guess peanut is a little more suited to the spice (like peanut sauce?). Thanks Erin, amazing recipe! Xx

  2. This soup is so amazing! I just stumbled across it on Pinterest over the weekend and had to add it to my grocery list. We had it last night, and I’m having it for left overs today. Love all the layers of flavors. Yum!

    1. Hi Alison, I’m so so happy to hear that you loved this soup! Enjoy the leftovers and thanks for taking time to let me know how it turned out :) Have a great day!

  3. Hi Erin – I had made curried carrot and apple soup before but not with the addition of peanut butter. The PB is a fantastic addition and it blends well with the spices. Thank you. I also added a red bell pepper for just a touch of color and added nutrition and it turned out great. Again, thank you for this!

    1. Hi Rachel! I am so happy to hear that you liked this recipe, and the red bell pepper addition sounds FABULOUS! Thanks so much for letting me know. It means a lot!

  4. Hi Erin,
    College student here. Looking forward to trying this recipe. I just happen to have bags on bags of baby carrots laying around. Do you think they would work for this recipe?
    Thanks!

    1. Hi Rachael! Great to virtually meet you :-) your question timing is impeccable – I literally just remade the soup today for lunch, and I used baby carrots because that was what we had on hand. They work great!

  5. Hi Erin! If your mission is truly “tasty, healthy, budget-friendly…” then you have wildly succeeded, my friend! I would add one more thing: EASY! I just made your fabulous soup for the 4th time since I first saw it one month ago. Is my family sick of it yet? Nope! Rave reviews and empty bowls each time. Will I make it again? Heck yeah! (Weather here in MA today is below zero degrees with wind chill…I believe this calls for a double-batch!)

    1. Sue, I am so excited to hear this, and guess what? I just finished eating a bowl of this soup for lunch myself! I’m so, so glad that you and your family enjoy it. Thanks so much for your kind words and for taking time to leave your review. Stay warm!

  6. I don’t often comment anywhere, but I made this tonight for a casual weeknight family get-together and have to chime in. Followed the recipe, but used a combo of greek yogurt + coconut milk for the cream. WIN.
    My picky husband said “OHMYGODTHISISAWESOME” and my two toddlers literally, literally licked their bowls. Toddlers.
    Next time I’ll increase the spice blend by 50% and perhaps shave some jalapeno over the top for myself for a little heat. This is going into the rotation.
    Also I chopped all my veggies the night before for a speedy weeknight dinner…I think next time I’ll try it as a crockpot soup. Thank you!!

    1. Molly, this comment makes me beyond happy THANK YOU! I love your idea of doing this in the slow cooker too. I think I’m going to try that myself. All the best to you, your family, and I hope you enjoy the second round of this recipe as much as the first.

  7. I’ve never thought of the combination carrot-apple before, but I might try this soup this week cause it sounds nice!

    1. Eveline, it works so well together! The two make the soup a little bit sweet, which is perfect with the curry and peanut flavor. I hope you love it!

  8. Lovely! I didn’t blend it super smoothly, and I just love it! Didn’t have any yoghurt – still, tasted beautiful.
    Plus, the recipe made for six portions! Four of them into the freezer, for a lovely, convenient, warmer!

  9. This soup was a wonderful cozy start to fall! I got a fresh loaf of sourdough and made some grilled Brie sandwiches to go along with this soup and my husband loved it. Thank you for another amazing recipe! 5 stars

    1. Shelly, that combo sounds DREAMY! I’m so happy you loved the recipe. Thanks for taking time to leave this lovely review!

  10. Mine came out looking like baby food but damn if it isn’t the best baby food I’ve ever had! :) The crunch of the garnish peanuts and coolness of the greek yogurt is amazing. Can’t recommend this recipe enough – I’ve been eating cups of it for days!5 stars

    1. Hi Agnes! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at My Fitness Pal (there are other similar sites too). I hope that can be a helpful resource for you!

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