Sweet Potato & Apple Soup

11 Posted on January 11, 2012 - by Jules Shepard

Categories: All, Appetizers, Recipes, Soup

Tags: , Allergy Friendly, Apples, Chipotle, Dairy Free, GFCF, Gluten Free, Healthy, Healthy Recipes, Soup, Vegan, Vegetarian

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

Garnish:

sour cream, dairy or non-dairy (Tofutti Better than Sour Cream®)
grated fresh ginger

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.

Pin It

This entry was posted on Wednesday, January 11th, 2012 at 4:59 pm and is filed under All, Appetizers, Recipes, Soup. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

22 Comments

We'd love to hear yours!

Shirley @ gfe said: on January 12, 2012

Total yum, Jules!! I think many of us operate on what needs to be used up. Often I do, that’s for sure. If this soup is the result, that can only be a good thing. I look forward to trying it soon!

xo,
Shirley
Reply
- Jules said: on January 12, 2012
  
  You’ll love it, Shirley! And you can add more or less spice, depending on who you’re having over for dinner!
  Reply
Sheryll Ziemer said: on January 12, 2012

I’m going to try this, but I can’t have the pepper(nightshade intolerant). I can use black pepper, but don’t know if that will give it enough spice. Any ideas. This is a perfect recipe for me today. After implant surgery I can only have soft foods and am wanting something other than yogurt and grits. YUM.Thanks
Reply
- Jules said: on January 12, 2012
  
  Sheryll – Any spice you like to add taste, or keep it mild with no chipotle pepper. Whatever you can tolerate and you’re up for! Enjoy & take care!
  Reply
- Kim F. Mixon said: on January 15, 2012
  
  You could try a little yellow curry past to give you some heat. vary the amount depending on how hot you want it. I got this idea from one of Jules’ other recipes from her Free for All Cookbook called Curried Carrot Soup. It was to die for It will give you a more indian flair however rather than latino flair from the adobo peppers. Good luck, hope it works. Oh, and Jules had you put a scoop of fruit chutney in the bottom to go with the soup to give that sweet-hot combo~deeelish!
  Reply
Sheryll Ziemer said: on January 12, 2012

OKAY This is wonderful. Turned out very nice and I added goat cheese for my garnish. Thanks again!
Reply
- Jules said: on January 12, 2012
  
  Fantastic Sheryll! Glad to hear it!!!
  Reply
- Kim F. Mixon said: on January 15, 2012
  
  Yum on the goats cheese~excellent idea! I will add that to mine when I make it.
  Reply
Deborah said: on January 14, 2012

Delicious.. I made this for dinner last night. It was quite spicy for everyone else though. So next time I will not use the pepper. Maybe a little cumin? PS I am not usually a soup eater, so thank you for this easy and tasty recipe.
Reply
- Jules said: on January 16, 2012
  
  Deborah – I LOVE cumin! I’m sure it would be wonderful in this recipe, and not spicy. Give it a try!
  Reply
Laura @ Gluten Free Pantry said: on January 14, 2012

This looks great! I happen to have sweet potato and apples in my pantry as well
Reply
Bea said: on January 14, 2012

I can’t eat ginger, as I’m allergic to it. What would be a good substitute?
Reply
- Jules said: on January 14, 2012
  
  Bea, any yummy savory spices that you enjoy would work in this soup, as the sweet potato base is quite neutral and can be built upon with other spices. For example, using curry here would make this a lovely, richly flavored soup, but with a different flavor profile. Enjoy!
  Reply
Lorie said: on January 15, 2012

Sounds delicious, and can’t wait to make it.
Reply
- Jules said: on January 16, 2012
  
  Great Lorie! I hope you do get to try it!
  Reply
marti mather said: on January 15, 2012

I don’t have apples but I have pears, do you think I could substitute?
Reply
- Jules said: on January 16, 2012
  
  Marti – I would think pears would work fine here. Let me know how it turns out!! YUM!
  Reply
Jackie Beauregard said: on January 15, 2012

hi Jules, first I want to Thank You for your amazing website, products, and especially your wonderful recipes. I was diagnosed 6 months ago and you have been a godsend to me!
I absolutely love soup this time of year as its very cold in Northern MI so I can’t wait to try this one. I wanted to share an idea with you and all my celiac community. I have found using plain Greek yogurt in place of sour cream is a wonderful free substitute its also high in protein and calcium and has 0 fat.
Reply
- Jules said: on January 16, 2012
  
  Jackie – so glad I have been a help to you!!!! I love the idea of using Greek Yogurt as a sour cream replacement. If folks can tolerate cow’s milk dairy, it’s so healthy and would work great in this recipe as a topping. Thanks so much!!!
  Reply
Kitchen Ninja said: on January 19, 2012

I made it this week and it was GREAT, Jules! I used a little less of the adobo because I’m heat-wimpy but it was perfect for me. Thanks!
Reply
- Jules said: on January 19, 2012
  
  So glad you loved it! “Heat-wimpy” is a great term! LOL!
  Reply