Roasted Sweet Potato and Apple Soup

 Ken Kochey
Serves 8 Hands-On Time: 20m Total Time: 1hr 00m

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.
By Sara Quessenberry,  October 2008

Quick Tip

Use a paring knife to cut fruits and vegetables.

Nutritional Information

  • Per Serving
  • Calories 166Calories From Fat 9%
  • Fat  2g
  • Cholesterol  0mg
  • Carbohydrate  35g
  • Sodium  577mg
  • Protein  3g
  • Fiber  6g
  • Sugar  13g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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