Description
A cozy, nourishing soup made with sweet potatoes and apples, gently spiced and blended into a creamy, comforting bowl perfect for fall.
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 2 medium apples (Honeycrisp or Gala), peeled, cored, and diced
- 3 cups vegetable broth (or chicken broth)
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger powder
- Salt and black pepper, to taste
- ½ cup coconut milk or cream
- Optional toppings: roasted pumpkin seeds, swirl of cream, fresh thyme leaves
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onion and cook for 2–3 minutes until translucent. Stir in garlic and cook just until fragrant.
- Add cubed sweet potatoes and diced apples. Stir to coat with oil and aromatics.
- Sprinkle cinnamon, nutmeg, and ginger. Stir well to combine.
- Pour in the broth, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer 15–20 minutes, until sweet potatoes are tender.
- Use an immersion blender (or transfer to a blender in batches) and puree until smooth. Stir in coconut milk or cream and adjust seasoning.
- Ladle into bowls and top with roasted pumpkin seeds, a drizzle of cream, and fresh thyme if desired.
Notes
For a vegan version, use vegetable broth and coconut milk. Adjust spices to taste — a pinch of cayenne adds gentle heat. Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 9g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg