Roasted Sweet Potato and Apple Soup
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 3 pounds sweet potatoes
- 1 tablespoon olive oil
- 1 onion
- 1 celery stalk
- 1 apple
- salt and black pepper
Directions
- Heat oven to 400° F.
- Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.
- 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.
- 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.
- 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.
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
.
Similar Recipes
Quick Tip
Use a paring knife to cut fruits and vegetables.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
