Photo of Curried Carrot and Apple Soup by WW

Curried Carrot and Apple Soup

2 - 4
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
This sweet-spicy-tart soup is comfort in a bowl. The addition of sweet potato lends it amazing bisque-like thickness.


Unsalted butter

1 tbsp(s)

Uncooked onion(s)

1 large, chopped

Kosher salt

1¾ tsp(s)

Uncooked carrot(s)

3 cup(s), chopped

Uncooked sweet potato(es)

3 cup(s), chopped

Fresh apple(s)

2 large, Macintosh, peeled and chopped

Minced ginger

2 tsp(s)

Curry powder

1 tsp(s)

Reduced sodium canned chicken broth

4 cup(s), or vegetable broth

Plain lowfat Greek yogurt

3 tbsp(s)

Dark brown sugar

1 tsp(s)

Uncooked scallion(s)



  1. In a large soup pot, heat butter over medium heat.
  2. Add onion and salt; cook, stirring frequently, until onion is softened, 5-7 minutes. Add carrots, sweet potatoes, apples, ginger and curry powder; stir to combine. Add broth; stir to combine. Increase heat to high; bring to a boil. Cover pot and reduce heat to medium; simmer until vegetables are soft, 25-30 minutes.
  3. Stir in yogurt and sugar; remove from heat. Puree soup in pot using an immersion blender (or use a regular blender, working in batches); serve garnished with scallions.


Serving size: 1 1/3 cups