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Photo: Ken Kochey; Styling: Marcus Hay Photo by: Photo: Ken Kochey; Styling: Marcus Hay

Roasted Sweet Potato and Apple Soup

Real Simple OCTOBER 2008

  • Yield: Makes 8 servings
  • Prep time:20 Minutes
  • Other:40 Minutes

Ingredients

  • 3 pounds sweet potatoes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 celery stalk, sliced
  • 1 apple (such as Granny Smith or Empire), peeled and thinly sliced
  • Kosher salt and black pepper

Preparation

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

Amount per serving
  • Calories: 166
  • Calories from fat: 9%
  • Protein: 3g
  • Carbohydrate: 35g
  • Sugars: 13g
  • Fiber: 6g
  • Fat: 2g
  • Saturated fat: 0g
  • Sodium: 577mg
  • Cholesterol: 0mg
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Roasted Sweet Potato and Apple Soup recipe

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