Curried Sweet Potato and Apple Soup
By: Roni | Posted in: 2 WWP, 3 WWPP, Dinner Ideas, Lunch Ideas, Soup/Stew Ideas, Vegetarian Ideas | 15 Comments
This recipe was inspired by two things. 1.) The North Carolina Sweet Potato Commission reached out asking me to help spread the word on how AWESOME sweet potatoes are. I agree, so this was an easy assignment. And 2.) All the chatter on my Simple Sweet Potato Hash recipe about sweet potato soup. Something I never had before.
I got the basic idea for the recipe for the soup from the Commission’s materials but made it my own, of course. The original recipe called for cooking the potatoes in the microwave and then scooping out the flesh from the skin. I happen to LOVE the skin and I have a no peel philosophy. I try NOT to peel anything if I don’t absolutely have to. Why? Well, I’m lazy, but I also happen to think there are nutrients in the skin that we normally discard. Plus I like the texture the skin adds, especially in this soup.
I used some super spicy Madras Curry in the recipe which gave the soup great flavor, but unfortunately made it too spicy for Little Man. I’ll be enjoying all 6 servings alone on this one, as the husband just isn’t into soup unless it’s canned chicken noodle. Again, DON’T get me started. ;)
Here’s what I did…
- 3 small onions (or 1 large would work)
- 2 sweet potatoes
- 1 apple
- 1 tbsp olive oil
- Kosher Salt
- 2 tsp Curry Powder
- 4 cups of your favorite broth or stock (I used chicken)
Here’s our 3 major ingredients.
Cut the sweet potato and cored apple into small cubes and loose chop the onion.
Heat the oil in a large pot and sauté the onion until browning. Add the cubed sweet potatoes and apple with a pinch of kosher salt and the curry. The pan will be pretty crowded but that’s ok. Cook until some of the potatoes and apple scorch on the bottom and toss about every 30 seconds or so. The pan will start to get dry. No worries, we are about to deglaze with the broth.
Add the 4 cups of broth and bring to a boil. Allow any little helpers to get a stir in. (We talked about what it smelled like and agreed with "fall". :)
Cover and lower to a simmer for 20-30 minutes until the potatoes are soft.
Once the potatoes are done, puree the soup. IF I had a hand blender that would have been great, but I don’t so I transferred mine in two batches to the blender.
You’re done! You could return to the pot to simmer, but I ate a serving, or more like 2, right then by adding a simple dollop of greek yogurt and a sprinkle of cinnamon.
Little Man did try it…
… but he immediately grabbed his throat and said "Water, water!" LOL the curry was just NOT what he expected. Next time I’ll use a milder one. :)
I got 6 cups of soup out of my batch, but I’m sure that will vary based on the size of your potatoes.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 6 | 1 cup | |||
| Calories | Fat | Fiber | WWPs | |
| 100 | 3g | 3g | old: 2 | new: 3 |
| Sugar | Sat Fat | Carbs | Protein | |
| 7g | 0g | 17g | 2g | |
Food ideas you may enjoy... |
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Holy shit, this looks amazing! I happen to be going grocery shopping tomorrow too, woooo! :D
This looks great! I will have to try it soon! I love soups around this time of year!
I have been waiting for this all day I eat sweet potatoes almost every night…I dont even like the taste of a real potato anymore..thanks so much for this recipe..
Hey I bet you could add a small gravy pot of cold coconnut milk to make it milder for others at the table.
Kelly – That’s a GREAT idea!
Yum sounds wonderful, I love curry!
Another awesome looking recipe. Can’t wait to try it.
Oh my…. I wish I had everything on hand to make this now!!! I love your “keep the peel” thinking!!! I love the peel on everything too – but never have I tried the Sweet Potato Peel!
This will be on next weeks menu for sure!
Hey Roni – any idea when your much anticipated cookbook will be ready? I was showing my hubby your site the other day with all the pictures of the cooking process and he wanted to try it all too! I said I couldn’t wait for your cookbook! (I hope it’s loaded with pictures!)
well I have a small book at the editors now. I’m hoping to have it out in Jan. I’m working with a book designer too! It’s a collection of 50-60 recipes from the last year. Each one will have a picture, of course. But for a long time reader they may look familiar. :)
I make this with lentils and it is wonderful!
I am making this for lunch today :)
Mmmmm…mmmm….good! What a perfect soup for a drizzly, chilly day.
Contributing to Thanksgiving with this soup and your quinoa with skillet veggies recipe! The later has been such a hit with friends. Thanks again for coming up with these fantastic, healthy, and filling bites!
I made this last night and thought it was great. Next time I may try make it sweeter. I had some this morning for breakfast. Perfect on a cold day (-25 below wind chill). I thought of adding quinoa, but didn’t have time. I was also trying to think of a way to make it a dessert. Maybe a spoonful over fat-free vanilla ice cream?
oh yea.. maybe skip the onion and spice and even make it into some kind of pudding!