Description
A creamy and comforting soup made with sweet potatoes and apples, perfect for a chilly day.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound sweet potatoes, peeled and cubed
- 2 medium apples, peeled, cored, and chopped
- 4 cups vegetable broth
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and black pepper to taste
- Optional: heavy cream or coconut milk for richness
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the cubed sweet potatoes and chopped apples to the pot.
- Pour in the vegetable broth and add cinnamon and nutmeg.
- Bring the mixture to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until the sweet potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Return the soup to the pot. Season with salt and black pepper to taste.
- If desired, stir in a splash of heavy cream or coconut milk for extra richness.
- Heat through and serve hot.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- Garnish with toasted pumpkin seeds or a swirl of yogurt.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Blended
- Cuisine: American