Sweet Potato And Apple Soup – A Delicious Treat To Try

Why Make This Recipe

Sweet Potato and Apple Soup is a wonderful dish to warm up on a chilly day. It’s both healthy and comforting, blending the sweetness of sweet potatoes and apples with savory vegetables and spices. This soup not only tastes great but also provides many nutrients, making it a perfect choice for a family meal or a cozy dinner alone. Plus, it’s easy to make and can impress your guests with its rich flavors.

How to Make Sweet Potato and Apple Soup

Ingredients:

• 2 Sweet Potatoes, Quartered (1 Pound Each)
• 1 Large Tart Apple, Peeled and Cored
• 2 Tablespoon Olive Oil
• 1 Onion, Chopped
• 2 Stalks Celery, Chopped
• 1 Large Carrot, Chopped
• 1 Bay Leaf
• 5 Cups Chicken Broth
• 1 Cup Cream
• 5 Ounce Lemon, Zested and Juiced
• Salt and Pepper (To Taste)
• 1 Cup Crumbled Goat Cheese or Feta Cheese

Directions:

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Prepare for Roasting: Place the sweet potatoes and apple on a greased baking sheet.
3. Roast: Put them in the oven for 40 minutes or until tender.
4. Cool and Peel: Remove them from the oven, let them cool, and peel the sweet potatoes.
5. Heat Oil: Heat the olive oil over medium heat in a soup pot.
6. Sauté Vegetables: Add onion, celery, bay leaf, and carrot; sauté until tender.
7. Remove Bay Leaf: Take out the bay leaf and discard it.
8. Add Broth: Pour in the chicken broth along with the sweet potato and apple.
9. Puree: Blend the mixture using a regular or immersible blender until smooth.
10. Combine Ingredients: Return the soup to the pot and stir in the cream, lemon zest, and juice.
11. Season: Taste and adjust with salt and pepper as needed.
12. Heat: Warm the soup but avoid boiling it.
13. Serve: Ladle into bowls and garnish with crumbled cheese.
14. Additional Options: Serve with crusty bread or a side salad if desired.

Equipment List

• Baking Sheet
• Soup Pot
• Blender (Regular or Immersible)
• Cooking Utensils

How to Serve Sweet Potato and Apple Soup

Serve the soup warm in deep bowls. You can sprinkle crumbled goat cheese or feta on top for added flavor. A slice of crusty bread pairs nicely with this soup, making for a complete meal. If you like, add a fresh salad on the side.

How to Store Sweet Potato and Apple Soup

To store the soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator. It can last for up to 3 days. If you want to store it for longer, you can freeze it in freezer-safe containers for up to 3 months. When ready to eat, thaw it in the fridge and reheat it gently.

Tips to Make Sweet Potato and Apple Soup

• Choose a tart apple like Granny Smith for a nice balance of sweetness and tang.
• You can adjust the amount of cream according to your taste—use less for a lighter soup.
• Feel free to add herbs like thyme or rosemary for an extra burst of flavor.
• If you want a spicy kick, add a pinch of cayenne pepper while blending.

Variation

You can make a vegan version by replacing the chicken broth with vegetable broth and omitting the cream. Instead, use coconut milk for a creamy texture.

FAQs

1. Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes provide a better flavor. If using canned, be sure to drain them well.

2. Is this soup suitable for freezing?
Yes, it freezes well. Just make sure it cools completely before freezing.

3. Can I add other vegetables to this soup?
Yes, you can add vegetables like leeks or bell peppers. Just sauté them along with the onions and carrots for extra flavor.

Sweet Potato and Apple Soup

A comforting and healthy soup that combines sweet potatoes and apples with savory vegetables and spices, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces Sweet Potatoes, Quartered (1 Pound Each)
• 1 pieces Large Tart Apple, Peeled and Cored Choose a tart variety like Granny Smith.
• 2 tablespoon Olive Oil For sautéing the vegetables.
• 1 pieces Onion, Chopped Medium-sized onion.
• 2 stalks Celery, Chopped Adds flavor to the base.
• 1 pieces Large Carrot, Chopped For sweetness.
• 1 pieces Bay Leaf Remove before blending.
• 5 cups Chicken Broth Or substitute with vegetable broth for a vegan version.
• 1 cup Cream Adjust quantity for lighter soup.
• 5 ounce Lemon, Zested and Juiced Adds brightness to soup.
• to taste Salt and Pepper Season as per your liking.
• 1 cup Crumbled Goat Cheese or Feta Cheese For garnish.

Method

 

Preparation

1. Preheat the Oven: Set the oven to 400°F (200°C).
2. Prepare for Roasting: Place the sweet potatoes and apple on a greased baking sheet.
3. Roast: Put them in the oven for 40 minutes or until tender.
4. Cool and Peel: Remove them from the oven, let them cool, and peel the sweet potatoes.

Cooking

1. Heat Oil: Heat the olive oil over medium heat in a soup pot.
2. Sauté Vegetables: Add onion, celery, bay leaf, and carrot; sauté until tender.
3. Remove Bay Leaf: Take out the bay leaf and discard it.
4. Add Broth: Pour in the chicken broth along with the sweet potato and apple.
5. Puree: Blend the mixture using a regular or immersible blender until smooth.
6. Combine Ingredients: Return the soup to the pot and stir in the cream, lemon zest, and juice.
7. Season: Taste and adjust with salt and pepper as needed.
8. Heat: Warm the soup but avoid boiling it.
9. Serve: Ladle into bowls and garnish with crumbled cheese.

Notes

Serve with crusty bread or a side salad for a complete meal. Can be frozen for up to 3 months.