Recipe: Curried Sweet Potato Apple Soup

Try curried sweet potato apple soup with a grilled cheese sandwich.

Locally grown sweet potatoes are plentiful at local farmers markets these days, but there are more ways to enjoy this versatile vegetable than under a blanket of sticky marshmallows. One of the best ways to enjoy sweet potatoes is to puree them into a creamy, comforting soup like this one from the Sweet Potato Commission.

Perfect for a light lunch or dinner, this Curried Sweet Potato and Apple Soup is the perfect balance of sweet and savory. The spicy kick of curry powder and the creamy consistency are what make this sweet potato soup. Serve with brie and apple grilled cheese sandwiches, topped with toasted pecans, or sprinkled with herbs.

Curried Sweet Potato Apple Soup
Yields 4 servings

2 large (1 pound) sweet potatoes
1 large, tart apple
1 tablespoon olive oil
1 large onion, coarsely chopped
2 to 3 teaspoons curry powder
1 can (14 to 14-1/2 ounces) vegetable broth (about 1-3/4 Cups)
1 3/4 cups unsweetened apple juice
3/4 teaspoon salt
1 6-ounce container of plain yogurt

Pierce sweet potatoes and apples with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes. Remove apple; set aside until cool enough to handle.

Continue microwaving sweet potatoes on high until tender, about 4 to 5 minutes longer. Set aside until cool enough to handle.

Meanwhile, in large saucepan over medium heat, heat oil. Add onion and curry powder. Cook and stir until onion begins to brown, about 5 minutes.

Add broth. Bring to a boil, reduce heat to low; simmer 5 minutes.

Transfer broth mixture to bowl of food processor; reserve saucepan.

Halve sweet potatoes and apple. Remove apple core, scoop potato and apple pulp from skin. Add to processor. Add salt; whirl until very smooth, gradually adding apple juice through processor feed tube. Transfer mixture to reserved saucepan.

Bring to boil over medium heat; whisk in yogurt. Reheat just until hot (do not boil).

Serve topped with toasted pecans and a swirl of yogurt.

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