Print

Sweet Potato And Apple Soup – A Delicious Treat To Try Recipe

Sweet Potato And Apple Soup – A Delicious Treat To Try Recipe
Print Recipe

★★★★★

4.7 from 23 reviews

This Sweet Potato and Apple Soup is a creamy, comforting dish that perfectly balances natural sweetness and savory flavors. Roasted sweet potatoes and tart apples blend seamlessly with aromatic vegetables and a hint of lemon, making it an ideal appetizer or light meal during cooler months. Topped with tangy goat or feta cheese, this soup delivers a delightful contrast in texture and flavor.

Ingredients

Scale

Roasted Ingredients

  • 2 Sweet Potatoes, quartered (about 1 pound each)
  • 1 Large Tart Apple, peeled and cored

Sautéed Vegetables

  • 2 Tablespoons Olive Oil
  • 1 Onion, chopped
  • 2 Stalks Celery, chopped
  • 1 Large Carrot, chopped
  • 1 Bay Leaf

Soup Base & Seasoning

  • 5 Cups Chicken Broth
  • 1 Cup Cream
  • 5 Ounces Lemon, zested and juiced (about 1 lemon)
  • Salt and Pepper, to taste

Garnish

  • 1 Cup Crumbled Goat Cheese or Feta Cheese

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables and fruit.
  2. Prepare for Roasting: Place the quartered sweet potatoes and peeled, cored apple on a greased baking sheet, arranging them evenly to ensure even roasting.
  3. Roast: Place the baking sheet in the oven and roast for about 40 minutes, or until the sweet potatoes and apple pieces are tender and easily pierced with a fork.
  4. Cool and Peel: Remove the roasted items from the oven and allow them to cool enough to handle safely. Peel the sweet potatoes to remove the skins, which will enhance the soup’s smooth texture.
  5. Heat Oil: In a large soup pot, heat 2 tablespoons of olive oil over medium heat to soften the aromatic vegetables.
  6. Sauté Vegetables: Add the chopped onion, celery, carrot, and the bay leaf to the pot. Cook the mixture until the vegetables become tender and fragrant, which usually takes about 5-7 minutes.
  7. Remove Bay Leaf: Discard the bay leaf to prevent any bitter taste in the soup.
  8. Add Broth and Roasted Ingredients: Pour in the 5 cups of chicken broth, then add the peeled roasted sweet potatoes and roasted apple to the pot.
  9. Puree: Using a blender or immersion blender, blend the soup mixture until completely smooth and creamy for a velvety texture.
  10. Combine Ingredients: Return the pureed soup to the pot and stir in 1 cup of cream, the zest of about 1 lemon, and the fresh lemon juice. This adds brightness and richness to the soup.
  11. Season: Taste the soup and add salt and freshly ground pepper as needed to enhance all the flavors.
  12. Heat: Warm the soup gently over low heat without letting it boil, which keeps the cream from curdling and preserves the flavors.
  13. Serve: Ladle the soup into bowls and garnish each serving with crumbled goat cheese or feta cheese for a tangy contrast.
  14. Additional Options: For a complete meal, serve the soup with crusty bread or a fresh side salad on the side.

Notes

  • You can substitute chicken broth with vegetable broth to make this soup vegetarian-friendly (adjust diet accordingly).
  • The choice between goat cheese and feta cheese depends on your taste preference; both add a lovely tangy flavor.
  • For a dairy-free option, replace cream with coconut milk and omit the cheese garnish.
  • Ensure the roasted sweet potatoes are peeled for a smoother soup consistency.
  • Adjust seasoning carefully, as broth and cheese contribute to the saltiness.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition

Keywords: Sweet Potato Soup, Apple Soup, Creamy Soup, Roasted Vegetables, Comfort Food, Fall Recipes, Seasonal Soup

Find it online: https://tastemadebyclara.com/sweet-potato-and-apple-soup-a-delicious-treat-to-try-recipe/