Roasted Sweet Potato and Apple Soup

Roasted Sweet Potato and Apple Soup
 Ken Kochey
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preparation
20
minutes
cooking
60
minutes
Serves 8

Ingredients

3
pounds
sweet potatoes
1
tablespoon
olive oil
1
onion
1
celery stalk
1
apple
salt and black pepper

Directions

  1. Heat oven to 400° F.
  2. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.
  3. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10 to 12 minutes.
  4. Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.
  5. Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender). Add water, if necessary, to reach the desired consistency.
Sara Quessenberry
September 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 9%
  • Fat 2 g
  • Cholesterol 0 mg
  • Carbohydrate 35 g
  • Sodium 577 mg
  • Protein 3 g
  • Fiber 6 g
  • Sugar 13 g
What does this mean? See Nutrition 101.

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