Roasted Sweet Potato and Apple Soup
Apparently winter isn't quite done with us yet. After at least a month and a half of bare ground and recent spring-like temperatures, we got dumped with a foot plus of snow last night and today. But, I am strangely okay with it. Sledding here we come! I kind of, maybe feel bad for the skunks that had already emerged from hibernation. If they didn't constantly eat our cat food, get in fights with our outdoor cats and spray my dog in the middle of the day, then maybe I'd feel a little worse.
Since spring has been paused for the moment, I thought it was prime time to share a soup recipe. This soup is so creamy, thick and surprisingly filling. I love roasted sweet potatoes, so I was instantly drawn to this soup. It has a slightly sweet taste to it from the apples, but not overpowering. This is a very satisfying soup, with or without the croutons. I particularly like dipping big hunks of bread into it. I think that's my favorite part of all soup consumption- the dipping bread part. I hope all of those in New England are staying safe and warm during this storm. Make a big pot of this soup, hunker down in front of the fire and enjoy it while the snow and wind howl outside.
Roasted Sweet Potato and Apple Soup
For the soup
1 medium apple, cored and diced
2 Tablespoons plus 2 teaspoons coconut oil, divided
1 teaspoon light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 small onion, chopped
2 medium carrots, peeled and roughly diced
1 teaspoon curry powder
Kosher salt and freshly ground black pepper
1 bay leaf
3 medium sweet potatoes
6 cups low-sodium chicken or vegetable broth
For the maple croutons (optional)
5 slices sandwich bread, cubed (about 3 cups)
Pinch of kosher salt
2 Tablespoons unsalted butter
1/4 cup maple syrup
3 Tablespoons chopped fresh scallions
Preheat the oven to 400ºF. Oil a cookie sheet well. Slice the sweet potatoes in half from end to end, and place cut-side down on the cookie sheet. Place the apples in a small bowl, and toss with 2 teaspoons melted coconut oil, a pinch of salt, brown sugar, cinnamon and nutmeg until coated. Spread the apples on a separate small cookie sheet. Place both the apples and sweet potatoes in the oven. Roast the apples for about 20 minutes, stirring the apples once. Roast the sweet potatoes until a knife slides into the flesh with no resistance. Remove from the oven and let cool slightly. Once the sweet potatoes are cool enough to handle, scoop the flesh out of the skins into a small bowl. Discard the skins.
Meanwhile, heat the remaining 2 tablespoons coconut oil in a large dutch oven or stockpot over medium-high heat. Stir in the onions, carrots, curry powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often for about 7-10 minutes, or until softened.
Add the flesh from the sweet potatoes into 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.
Blend the soup with an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a blender or food processor and blend until smooth then return the soup to the pot. Keep warm over low heat while you make the croutons.
To make the maple croutons, melt the butter in a large 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 bowl to cool slightly. Drizzle the maple syrup over the croutons and toss to coat.
To serve the soup, divide between serving bowls, drizzle a little heavy cream over the soup, sprinkle with scallions, and scatter a few croutons over the top (or keep on the side if you don't like your bread getting soggy). Serve immediately with big hunks of bread for dipping (optional).
Source: slightly adapted from Smells Like Home