Carrot and Sweet Potato Soup with Apples and Oranges

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Makes: 6  servings Start to Finish 55 mins


  • 3 tablespoons  butter or margarine, divided
  • 1 medium onion, chopped
  • 1 1/2 pounds  carrots, sliced
  • 2 Golden Delicious apples
  • 3 cans (14-1/2 oz. each) chicken or vegetable broth
  • 2 medium sweet potatoes, peeled and diced
  • 2 bay leaves
  • 1/8 teaspoon  ground allspice
  • 2 teaspoons  grated orange peel
  • 1/4 cup  fresh orange juice
  • 1 cup  water


1. Melt 2 tablespoons of the butter in large Dutch oven over medium heat. Add onion and cook 2 minutes or until softened. Stir in carrots and cook 3 minutes. Peel and dice 1 apple. Stir the peeled apple, broth, sweet potatoes, water, bay leaves and allspice into onions and carrots. Bring soup to boil; reduce heat. Cover and simmer 20 to 25 minutes or until vegetables are tender.

2. Meanwhile, finely dice remaining apple. Melt remaining 1 tablespoon butter in small skillet over medium heat. Add apple and cook, stirring, about 5 minutes or until softened. Stir in orange peel; remove from heat.

3. Remove bay leaves from soup. Puree soup in blender in batches. Transfer each batch to a large bowl, then return to Dutch oven. Stir in orange juice; simmer about 5 minutes or until heated through. Ladle soup into six serving bowls; divide and top each with some of the apple mixture. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)255,
  • Fat, total(g)9,
  • chol.(mg)16,
  • sat. fat(g)4,
  • carb.(g)42,
  • pro.(g)4,
  • sodium(mg)1132,
  • Percent Daily Values are based on a 2,000 calorie diet
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