This creamy, savory sweet potato soup will warm your taste buds and your soul.
- 3 pounds raw sweet potatoes, peeled and cubed
- 1 large sweet yellow onion, cut into eighths
- 2 1/2 tbsp canola oil divided
- 4 green onions, sliced
- 2 cloves garlic minced
- 1/2 cup low sodium checken broth
- 2 tbsp light brown sugar
- 2 tsp curry powder
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 3 medium golden delicious apples, peeled, cored and chopped
- 3 1/2 cups whole milk
- 1/4 cup packed cilantro leaves
- Cilantro leaves to garnish
Preheat oven to 425°. Combine sweet potatoes and sweet yellow onion on a large baking sheet. Drizzle 1 1/2 tablespoons of oil over the potatoes and onion. Toss to coat vegetable pieces. Bake 20 to 25 minutes or until vegetables are almost tender and lightly browned, stirring halfway through roasting time.
In a large Dutch oven, combine green onions and garlic in remaining 1 tablespoon of oil over medium-high heat stirring constantly just until softened. Add chicken broth, brown sugar, curry powder, salt and pumpkin pie spice; stir until spices are blended. Stir in roasted vegetables and apples. Add milk. Reduce heat to medium low, cover and barely simmer for about 30 minutes or until apples are soft. Reduce heat as needed to low to keep liquid from boiling. Add ¼ cup cilantro leaves. Using an immersion blender or food processor, carefully puree hot soup until smooth. Add additional milk to thin, as desired. Serve warm garnished with cilantro leaves.
Cook’s Tip: To keep sweet potatoes from turning dark after peeling, add cut potatoes to a bowl with a mixture of cold water and a little lemon juice. Drain and dry potatoes before roasting.
Nutritional Facts Per Serving
- Calories 280
- Total Fat 7g
- Saturated Fat 2g
- Cholesterol 10mg
- Sodium 390mg
- Carbohydrates 48g
- Dietary Fiber 6g
- Protein 6g
- Calcium 15% Daily Value