1-First, peel and chop 1 pound carrots and 1½ pounds sweet potatoes into roughly 1-inch pieces, chop 2 medium yellow onions, and prepare the other items like 1 tablespoon curry powder. Having everything ready makes the process smooth and efficient for this carrot sweet potato soup.

2-Second, for deeper flavor, preheat the oven to 400°F. Toss the carrots and sweet potatoes with a bit of oil and roast for 25 30 minutes until they caramelize, which enhances the carrot sweet potato soup’s taste.

3-Third, melt 4 tablespoons unsalted butter in a large pot over medium heat and add the onions. Cook them for about 10 minutes until soft and translucent, then stir in the curry powder for one minute to release its aroma.

4-Fourth, add the carrots, sweet potatoes, 8 cups chicken broth, and 1¾ teaspoons salt. Bring to a boil, cover, and simmer on low heat for 25 minutes until the vegetables are tender.

5-Fifth, stir in the chopped apple and 2 tablespoons honey, then purée the soup with a stick blender until smooth. If using a regular blender, cool slightly and blend in batches, covering the lid to let steam escape.

6-Sixth, season with salt, pepper, and more honey if needed, then ladle into bowls and sprinkle with extra curry powder. If it thickens, thin with water.