Apple Sweet Potato Soup
Apple Sweet Potato Soup takes roughly 50 minutes from beginning to end. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 164 calories, 2g of protein, and 4g of fat per serving. For $1.4 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a soup. 14 people found this recipe to be flavorful and satisfying. Head to the store and pick up sweet potato, vegetable broth, ground ginger, and a few other things to make it today. It will be a hit at your Winter event. It is brought to you by Eat Drink Love. With a spoonacular score of 53%, this dish is solid. If you like this recipe, you might also like recipes such as Sweet Potato and Apple Soup, Smoky sweet potato and apple soup, and Curried Sweet Potato-Apple Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
2 small honeycrisp apples, peeled, cored, and diced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon olive oil (plus more for drizzling)
salt and pepper
1 large sweet potato, peeled and cubed into 2-inch pieces
4 cups vegetable broth
1/2 cup diced yellow onion
Equipment:
baking paper
baking sheet
oven
sauce pan
frying pan
immersion blender
blender
Cooking instruction summary:
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Arrange the sweet potatoes in a single layer. Drizzle with olive oil and some cinnamon. Gently toss the potatoes in the oil. Roast the sweet potatoes until tender, about 20-25 minutes.While the potatoes are roasting, put the diced apples in a large sauce pan. Cover with water. Simmer the apples until tender over medium low heat, about 15 minutes.Drain the water and remove the apples from the pan. Turn the heat up to medium. Saute the olive oil until translucent, about 2-3 minutes. Add the apples and sweet potatoes back into the pan. Pour in 3 cups of the broth. Use an immersion blender or pour the mixture into a blender and blend until smooth and until desired consistency is reached). Stir in the remaining cup of broth (can add even more if needed). If using a blender, transfer the soup back to the pan. Stir in the cinnamon and ginger. Season with salt and pepper. Lower the heat to medium low and cook for another 10-15 minutes. Serve.
Step by step:
1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Arrange the sweet potatoes in a single layer.
2. Drizzle with olive oil and some cinnamon. Gently toss the potatoes in the oil. Roast the sweet potatoes until tender, about 20-25 minutes.While the potatoes are roasting, put the diced apples in a large sauce pan. Cover with water. Simmer the apples until tender over medium low heat, about 15 minutes.
3. Drain the water and remove the apples from the pan. Turn the heat up to medium.
4. Saute the olive oil until translucent, about 2-3 minutes.
5. Add the apples and sweet potatoes back into the pan.
6. Pour in 3 cups of the broth. Use an immersion blender or pour the mixture into a blender and blend until smooth and until desired consistency is reached). Stir in the remaining cup of broth (can add even more if needed). If using a blender, transfer the soup back to the pan. Stir in the cinnamon and ginger. Season with salt and pepper. Lower the heat to medium low and cook for another 10-15 minutes.
7. Serve.
Nutrition Information:
covered percent of daily need
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