Description
A cozy, fall-inspired Roasted Sweet Potato and Apple Soup that combines the natural sweetness of roasted sweet potatoes and apples with warm spices. This creamy, comforting soup is perfect for chilly days and can be made vegan by using coconut milk.
Ingredients
Main Ingredients
- 2 large sweet potatoes, cubed
- 2 apples, peeled and chopped
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cups vegetable broth
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Salt & pepper to taste
- Cream or coconut milk (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and apples.
- Roast Sweet Potatoes and Apples: Toss the cubed sweet potatoes and chopped apples with olive oil until evenly coated. Spread them on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
- Sauté Onion: While the roasting is underway, heat a pot over medium heat and sauté the diced onion until it becomes soft and translucent, releasing its sweet aroma.
- Add Roasted Vegetables and Broth: Transfer the roasted sweet potatoes and apples into the pot with the sautéed onions. Pour in the vegetable broth and bring the mixture to a simmer.
- Simmer Soup: Allow the soup to simmer gently for about 10 minutes to let the flavors meld and soften further.
- Blend Soup: Use an immersion blender or transfer the soup carefully to a blender and blend until completely smooth and creamy.
- Season and Finish: Stir in cinnamon, nutmeg, salt, and pepper to taste. If desired, add cream or coconut milk for extra richness, and warm through.
- Serve: Ladle the soup into bowls and serve warm, garnished if desired.
Notes
- Add freshly grated ginger for a spicy twist that complements the sweetness.
- Garnish with toasted pecans or pumpkin seeds to add a crunchy texture.
- Use coconut milk instead of cream to keep the soup vegan.
- Adjust the broth quantity for desired soup thickness.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Roasting
- Cuisine: American
