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The best soup ever!! Now on permanent weekly rotation until further notice. Carrots, apples, and onions pureed in a curried broth with a stir of peanut butter added in at the end. PERFECT comfort food!

Nutty Carrot Apple Curry Soup

  • Author: Erin Browne


  • 2 tsp olive oil or canola oil
  • 1 large sweet onion, chopped
  • 1 TBS curry powder
  • 1/4 tsp salt
  • 1 bay leaf
  • 5 large carrots, rinsed, peeled, and chopped
  • 4 cups chopped apples (3-4 apples) *see notes
  • 3 cups vegetable broth
  • 1/4 cup natural peanut butter *see notes
  • Chopped peanuts and freshly-ground black pepper for topping, optional


  1. Heat the oil in a large pot, add the onion, and cook until soft. Add the curry powder, salt, and the bay leaf and stir together.
  2. Add the chopped carrots and apples, stir together with the onions and spices, and allow to cook for 2-3 minutes.
  3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and allow to cook until the carrots and apples are very soft, about 25 minutes.
  4. Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer (carefully!) the solid pieces to a blender and then return the puree to the broth.
  5. Stir in the peanut butter until fully incorporated. Taste and adjust seasonings as needed. Serve with a sprinkling of chopped peanuts and a small dash of black pepper, if desired.


* You can alter the sweetness of the soup by choosing your apples accordingly. I used a mixture of Honeycrisp and Gala because that's what I had in my kitchen that needed to be used!

* You don't want to add too much excessive sweetness with the peanut butter, so choose a natural one that does not have added sugar in the ingredients list.

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