Sweet Potato and Apple Soup
A delightful medley of sweet potatoes and apples creating a comforting soup that is sweet, savory, and slightly tangy—perfect for any season.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 large apples (Granny Smith or Honeycrisp recommended)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- to taste salt and pepper
- as needed olive oil for sautéing
- splash cream or coconut milk (optional) For extra richness
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and stir for an additional minute until fragrant.
Cooking
- Toss in the cubed sweet potatoes and chopped apples. Stir everything together, allowing the sweet potatoes to caramelize slightly.
- Sprinkle in the ground cinnamon, salt, and pepper. Pour in the broth and bring to a boil.
- Reduce the heat to a simmer and cover the pot, cooking for about 20-25 minutes, or until the sweet potatoes and apples are tender.
Blending
- Using an immersion blender, or carefully transferring to a stand blender in batches, blend the soup until it’s smooth and creamy. If you prefer a chunkier texture, blend only half and leave the rest as is.
Final Touches
- Taste your soup and adjust the seasoning if necessary. If desired, stir in a splash of cream or coconut milk.
- Ladle the warm soup into bowls and garnish with a sprinkle of cinnamon or a drizzle of olive oil.
Notes
For a balanced flavor, mix apple varieties. The soup keeps well in the fridge for up to a week and can be frozen for up to three months.