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Sweet Potato & Tart Apple Soup

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

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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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