Sweet Potato & Tart Apple Soup
By west757
My version of a creamy fall soup. I was inspired by an article in Traditional Home.
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
Details
Servings 6
Preparation
Step 1
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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