Apple Sweet Potato Soup
This Apple Sweet Potato Soup combines the natural sweetness of apples and the earthy richness of sweet potatoes for a creamy, cozy bowl of comfort. Lightly spiced with cinnamon and enriched with coconut milk, it’s a warm, nutrient-packed dish perfect for fall and winter days.
Equipment
- Large Pot
- Knife
- Cutting Board
- Immersion Blender
- Wooden Spoon
Ingrédients
Main Ingredients
- 2 apples peeled and chopped
- 2 sweet potatoes peeled and chopped
- 1 onion chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp cinnamon
- salt and pepper to taste
Instructions
- Peel and chop the apples and sweet potatoes into even-sized pieces. Chop the onion finely.
- Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3–5 minutes until translucent.
- Add the chopped sweet potatoes and apples. Stir to coat them in the oil and cook for 2–3 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes until tender.
- Remove from heat and stir in the coconut milk and cinnamon.
- Blend the soup using an immersion blender until smooth. Adjust consistency with more broth if needed.
- Season with salt and pepper to taste. Serve warm and enjoy.
Notes
For extra flavor, roast the sweet potatoes and apples before adding them to the soup. Garnish with pumpkin seeds or a drizzle of coconut milk. The soup keeps well for 5 days in the fridge and up to 3 months in the freezer.