Sweet Potato & Tart Apple Soup

My version of a creamy fall soup. I was inspired by an article in Traditional Home.

Sweet Potato & Tart Apple Soup
Sweet Potato & Tart Apple Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    medium, red sweet potatoes, peeled and cut into logs

  • 1

    Granny Smith apple, peeled, seeded and cut into logs

  • 2

    cloves garlic, peeled

  • 2

    tsp. light oil

  • 1

    small onion diced

  • 1

    celery stalk diced

  • 3-4

    cups chicken broth, vegetable broth or water

  • salt and pepper to taste

  • 1/2

    cup sour cream, yogurt or lightly whipped heavy cream combined with 1/2 teaspoon maple syrup

Directions

Preheat the oven to 400° (preferably use a convection oven). Place the sweet potatoes, apple and garlic on a roasting pan. Toss with 1 teaspoon oil, salt and pepper. Roast until the mixture for 15-20 minutes or until potatoes are soft. Meanwhile, in a small stockpot saute onions and celery in remaining oil until softened. Add roasted potato/apple mixture along with 3 cups broth. Bring to a simmer to blend flavors. Using a hand blender, puree the mixture until smooth. Alternately use a blender if you want a creamier texture. Return back to stockpot to keep warm. Adjust soup texture with additional broth if desired. Serve with a swirl of cream mixture on top. May be garnished with a sprinkle of finely diced apple if desired. A dash of nutmeg also compliments the soup.

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