Sweet Potato and Apple Soup
The taste of fall: sweet, tart and slightly savory hearty soup.
Ingredients
- 3 lbs Sweet potatoes
- 2 large Tart apples about 1 cup shredded
- 8 cups Vegetable broth or 4 cups broth + 4 cups water
- 2 tbsp Olive oil
- 1 large Sweet onion about 2 cups diced
- 2 large Carrots about 1 cup shredded
- 3 stalks Celery about 1 cup sliced
- 1 Bay leaf
- 1 tbsp Fresh rosemary needles or 1 teas dried
- 3 tbsp Fresh thyme or 1 teas dried
- ½ teas Salt
- ½ teas Black pepper
- Optional garnish: Feta or Vegan cheese cumbles
Instructions
- Wash and peel the sweet potatoes and then cut them into small chunks.
- In a soup pot, saute the onions, carrots and celery in oil until slightly soft.
- Add the sweet potatoes, bay leaf and 8 cups of liquid (broth or broth/water combination) and bring to boil. Lower the heat to simmer and cover. Cook 10-15 minutes until the sweet potatoes are soft.
- Remove the bay leaf and reserve. Use an emulsion blender to puree the mixture into a chunky soup: smooth sweet potatoes with celery chunks and carrot shreds.
- Peel and shred the apples. Add to the pot and mix well.
- Add the seasonings, including the bay leaf. Mix well and simmer 15 minutes or more, to allow the flavors to blend.
- Ladle into bowls, top with diced apples, shredded carrot or cheese.
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