I’m not proud of this, but it’s the reality of my busy life that many of my recipes are born out of the “inspiration” of having certain ingredients that I suddenly realize need used before they turn bad! So it happened again this week that I was staring at 3 sweet potatoes on the edge of their useful life. This weather has me craving anything warm and yummy, so I decided to use these potatoes as the base of a new soup! Easy, quick, hearty (yet dairy-free), and as spicy as you want to make it — this beautiful bowl of satisfying soup will warm your belly and help you put those sweet potatoes to good use! (This soup would be delicious with a Crusty French Baguette! YUM!)
Sweet Potato & Apple Soup
- 2 Tbs. olive oil
- 1/2 cup diced red onion (or 1 Tbs. diced dried onion)
- 2 tsp. finely grated fresh ginger
- 2 apples, peeled & coarsely chopped (Fuji, Gala …)
- 1 celery rib, diced
- 1 1/2 lbs. sweet potatoes, peeled & chopped into 1 inch or smaller chunks
- 1 qt. vegetable broth (Savory Choice™ Vegetable Broth Concentrate)
- 1 chipotle pepper in adobo sauce, minced – add more or less according to preference (La Morena® & La Costeña® are gluten-free )
- salt & black pepper to taste
In a large stock pot, heat oil over medium heat, then add the chopped onion and grated ginger. Cook until the onion is translucent, stirring frequently.
Add the apples and celery, stirring to coat with remaining oil. Cook for 5-7 minutes while preparing the sweet potatoes.
Add the sweet potatoes and vegetable broth, then bring to a boil. Reduce heat once boiling, and partially cover with a lid. Simmer until the sweet potatoes are fork tender, 30-45 minutes, depending on the size of the sweet potato pieces. Add the chipotle pepper.
Use an inversion blender to purée until smooth, or alternatively purée in a blender or food processor in batches. Season with salt and pepper, according to taste.
Serve warm, garnished with grated fresh ginger and a swirl of sour cream, if desired.