Description
Sweet Potato and Roasted Apple Soup with Maple Croutons is a comforting dish that combines sweet and savory flavors. It’s perfect for a cozy meal.
Ingredients
Scale
- 1 large apple, cored and diced into about ½-inch pieces
- 2 tsp coconut oil, melted
- Kosher salt
- 1 tsp light brown sugar, packed
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- Extra virgin olive oil
- ½ medium onion, chopped
- 2 carrots, peeled and roughly diced
- 1 tsp sweet curry powder
- Kosher salt and freshly ground black pepper
- 1 bay leaf
- 3 medium sweet potatoes, cooked or uncooked and peeled then diced very small
- 6 cups low-sodium chicken or vegetable broth
- 5 slices whole wheat sandwich bread, cubed (about 3 cups)
- Pinch of Kosher salt
- 2 tbsp unsalted butter
- ¼ cup maple syrup
- Heavy cream for serving
- 3 tbsp chopped fresh chives for serving
Instructions
- Preheat oven to 400° F. Scatter the apples on a small baking sheet and toss with melted coconut oil, a pinch of salt, brown sugar, cinnamon, and nutmeg until well-coated. Roast for about 20 minutes, flipping once.
- While the apples roast, heat oil in a large dutch oven or stockpot over medium-high heat. Add the onions, carrots, curry powder, a good pinch of salt and a few cranks of pepper; cook for about 7 minutes, stirring often, until softened and lightly browned.
- Scoop out the cooked sweet potatoes from their skins and add them – or the uncooked, diced potatoes – to the pot along with the bay leaf and broth. Bring the mixture to a boil over high heat then reduce to a simmer. Cook, stirring occasionally for about 15 minutes.
- Stir in the roasted apples and continue simmering for another 5 minutes.
- If you have an immersion blender, blend the soup until completely smooth directly in the pot. Alternatively, transfer the soup in batches to a blender and blend until smooth then return the blended soup to the pot. Keep warm while you make the croutons.
- Melt the butter in a 12-inch skillet over medium-high heat. Toss the diced bread and a pinch of salt into the butter and cook, stirring frequently until browned and crispy, about 4 to 5 minutes. Transfer the croutons to a plate to cool completely.
- Divide the soup between serving bowls. In a medium bowl, toss the croutons with the maple syrup until lightly coated. Scatter a few croutons over the soup bowls. Drizzle a little heavy cream in a circular motion around the outside of the bowls. Sprinkle with chopped chives. Serve while soup is still hot.
Notes
- If you already have baked sweet potatoes, you can use them to start the soup.
- If using raw potatoes, dice them very small to ensure they cook quickly.
- The curry powder adds warmth and balances the sweetness of the apple and sweet potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Sweet Potato Soup, Roasted Apple Soup, Maple Croutons