Description
Creamy, comforting sweet potato soup with apple and warming spices. Perfect for fall or winter!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth (or chicken broth)
- 2 large sweet potatoes, peeled and cubed (about 4 cups)
- 1 apple, peeled, cored, and chopped (Granny Smith or Honeycrisp work well)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup heavy cream or coconut milk (optional, for creaminess)
- Optional toppings: toasted pumpkin seeds, chopped cilantro, a swirl of yogurt, croutons
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. You want the onion to become translucent and slightly golden.
- Add the minced garlic and grated ginger to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the garlic and ginger will fill your kitchen, signaling that it’s time for the next step.
- Stir in the ground cumin, ground coriander, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and releasing their full flavor. The heat from the oil will help to toast the spices, enhancing their aroma and taste.
- Pour in the vegetable broth (or chicken broth) and bring to a simmer. Add the cubed sweet potatoes and chopped apple. The apple adds a subtle sweetness and complexity to the soup. Make sure the sweet potatoes and apple are roughly the same size for even cooking.
- Season with salt and pepper. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the sweet potatoes are very tender and easily pierced with a fork. The cooking time may vary depending on the size of the sweet potato cubes.
- Carefully transfer the soup to a blender in batches, or use an immersion blender to blend the soup directly in the pot. If using a regular blender, be sure to vent the lid to prevent pressure from building up. Blend until the soup is smooth and creamy. If the soup is too thick, add a little more broth to reach your desired consistency.
- Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or a pinch of cayenne pepper for extra heat. Remember that flavors will meld and deepen as the soup sits, so it’s always best to start with a little less seasoning and add more to taste.
- If desired, stir in the heavy cream or coconut milk for added creaminess. This will give the soup a richer and more luxurious texture. If using coconut milk, be sure to use full-fat coconut milk for the best results.
- Ladle the soup into bowls and serve hot.
- Garnish with your favorite toppings, such as toasted pumpkin seeds, chopped cilantro, a swirl of yogurt, or croutons. These toppings add texture and flavor to the soup, making it even more enjoyable. A sprinkle of red pepper flakes can also add a touch of heat.
Notes
- For a deeper, more caramelized flavor, roast the sweet potatoes before adding them to the soup. Toss the cubed sweet potatoes with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
- Feel free to add other vegetables to the soup, such as carrots, celery, or butternut squash.
- To make the soup vegan, use vegetable broth and coconut milk instead of heavy cream. You can also omit the yogurt garnish.
- Sweet potato soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Adjust the amount of cayenne pepper to your liking. If you prefer a milder soup, omit the cayenne pepper altogether.
- While Granny Smith and Honeycrisp apples are recommended, you can use other apple varieties as well. Just be sure to choose an apple that is firm and slightly tart.
- Vegetable broth is a great option for a vegetarian or vegan soup. Chicken broth will add a richer flavor. You can also use bone broth for added nutrients.
- Fresh ginger is best for this recipe, but you can use ground ginger in a pinch. Use about 1/2 teaspoon of ground ginger in place of the fresh ginger.
- Fresh garlic is also best, but you can use garlic powder if needed. Use about 1/2 teaspoon of garlic powder in place of the fresh garlic.
- Leftover sweet potato soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes