Great Thanksgiving or Christmas starter soup. Make it your own by adding a dash of nutmeg or other seasonal spice.
Sweet Potato And Apple Soup Ingredients
2 (1 pound) sweet potatoes, quartered
1 large tart apple, peeled and cored
2 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 bay leaf
5 cups chicken broth
1 cup cream
1 (5 ounce) lemon, zested and juiced
salt and pepper to taste
1 cup crumbled goat cheese or feta cheese
How to Make Sweet Potato And Apple Soup
Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes.
Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; saute until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot.
Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese.
Sweet Potato And Apple Soup Nutritions
Calories: 257.6 calories
Carbohydrate: 25.7 g
Cholesterol: 43.7 mg
Fat: 15.9 g
Fiber: 4.4 g
Protein: 5.4 g
SaturatedFat: 8.8 g
ServingSize:
Sodium: 143.6 mg
Sugar: 7.3 g
TransFat:
UnsaturatedFat:
Sweet Potato And Apple Soup Reviews
Extremely tasty, only reason it wasnt a five star was I found there was a little too much lemon flavor
I love this soup For those that said you couldnt taste the apple I wonder which type of apples were used? I usually opt for tart green apples and find the flavour to be just present, but not overpowering. I use slightly less broth (4 cups) to avoid having an overly watery soup and I always leave out the cream entirely - the soup is so yummy, theres simply no need for it. Ive made this soup a few times now, and the only changes I made aside from those mentioned above is adding three small-medium carrots, if theyre on hand, and putting goat cheese on top before eating.
A great, hearty soup, but next time I would opt to omit the lemon: it was just a bit overpowering.
Fantastic Fall soup Rather than garnishing with goat cheese, parsley is a nice alternative. To really spice it up, add cinnamon
Yum I changed a few things, mainly due to ingredients I didnt have on hand. I had no chicken stock or cream, so I used water and added 1 Tbsp of soy sauce to each cup of liquid (an allrecipes ingredient substitution suggestion). I used a few tablespoons of lemon juice and doubled the apple. I served it in Taste of Homes Bread Bowls (recipe available on allrecipes). We really enjoyed it. Thank you so much for sharing
I enjoyed this soup, but I had a difficult time getting it to a soup-consistency and not having little carrot bits in it. I used a braeburn apple, which may not have been tart enough. I used vegetable stock to keep it vegetarian, and this worked fine. Since some reviews said there was too much lemon, I mixed lemon juice with cranberry, and this worked well. Also added some cinnamon
My family and I didnt care for this at all. I followed the recipe exactly, but it still was not something we cared for. I didnt even like it enough to try to play around with it to see if I could make it more suitable for us.
Everyone in my family LOVED this, even my 8 month old. I used 3 apples, cored and sliced with a corer before baking, then they peeled easily.
This was good. I couldnt taste the apple, so if I made it again Id probably use 3 instead of one and leave one of them cut in pieces instead of blended in with the rest of the ingredients. I added garlic and a bit of pepper and nutmeg to spice it up a bit. Perfect for a chilly fall or winter day
This is a great soup to serve in the autumn time, it warms you right up I love how simple it is, and it has lots of great vitamins and nutrients. If the lemon is too much, try a small lemon or perhaps less juice. The apple is awsome.
This is excellent, but its definitely a taste for experienced palates. Ive varied the salt from none to a TB, and its delicious both sweet and savory I did leave out the lemon, and dumped everything but the cream and feta in the crockpot (then added them just before serving): easy peasy
I agree with the others - omit the lemon - it really does overpower the soup. I used the feta cheese and also omitted the salt as I thought the feta would add enough of its own salt. I couldnt taste the apples and that was fine with me. I used unsweetened almond milk instead of cream to lower the calories. I will make this again and maybe try to hide some greens in here to get more veggies into the kids.
It was good but i cant figure out what it is missing.. needs a spice other than nutmeg?? i will keep testing
I used three sweet potatoes and excluded the lemon as suggested by others. I almost wish Id included the lemon just to know whether that might add a little extra to the soup as otherwise the soup tends to be a little on the bland side. However ours could have been bland from the extra sweet potato, and salt and pepper helped bring out the flavors a lot. I used feta as the garnish and would have preferred something different, such as perhaps grated parmesan or a dollop of sour cream.
This recipe is pretty decent, but the end result, for me, lacked balance. I agree that there is simply too much acid from the lemon juice. Its too disproportionately high to the rest of the recipe. Id also have liked a bit more apple flavor as well. Overall, the soup was well received by everyone, myself included, but Im definitely going to monkey with it to make it mine. Oh, I also used goat milk instead of cream, which worked nicely.
Wonderful soup THRILLED with this recipe as a base. I omitted the cream and the lemon and used only one tablespoon oil. No cheese needed. It was so good
This soup was a HIT Even my husband loved it, and he doesnt like sweet potato.I gave this a 4 star because I forgot to add the lemon...Next time I make this, I will add less salt and more apples
I liked this soup. I left out the carrots and lemon because I didnt have any, but I think the carrots would have helped with the flavor. Ill try it without the cream next time to cut the calories.
Just made this for the 3rd time (I was finally able to use a bay leaf and an immersion blender). I LOVE IT I think this is the best soup I have ever made and couldnt be more proud to serve it to my family on Thanksgiving. I have never added cheese to the top - I dont think it needs it - but followed the recipe to a T otherwise. Keep to the directions and youll have a sweet-yet-savory winner on your hands
Just lovely I served this with my first ever Thanksgiving meal cooked by myself. It was the perfect appetizer and the flavors were awesome. I think I used a little extra cheese on each, but really, who wouldnt?
Easy to make...I kept the lemon content low and it tasted great
Really tasty. Quite thick.
Excellent. I did without the cream and added chicken to the mix. Its the perfect fall soup.
I boiled the sweet potatoes and apple instead of cooking them in the oven. I omitted the carrots. I used vitamin D milk. I also pureed the feta with the rest of the mixture. I used 24 oz. sweet potatoes because thats what I had. Turned out fine. I got 7 large servings out of it.
Love so good I used bone broth and almond milk instead of the cream
Yummy soup, due to reviews, I only added half the mount of lemon and it was a perfect amount. I did have to add other spices to get a little more flavor. Garlic powder, paprika, cinnamon, and nutmeg. This isnt jaw dropping amazing but I definitely enjoyed it.
Outstanding. I used two apples, juice of half a lemon, and a tsp. of lemon zest. The consistency was just right-creamy.
Wow this is super weird. others were right about the carrots not blending well, which ive never experienced before. heres what i did, aka what not to do: didnt use the full lemon, but put in a bit of lemon juice. used two mac apples and two carrots. used beef broth. didnt use any form of cream or milk. liked the goat cheese though.
Great blend of flavors. Needs to be in the blender on liquify until you dont see anymore carrot chunks. I used a couple red delicious apples but next time I will try a more tart variety for more flavor.
3 stars as is. Too much lemon for my taste, just like many others stated. Made a few adjustments of my own which I really loved:2 Granny Smith applesUsed about 1/4th of what was called for for lemonAdded a bit of cinnamon, nutmeg, allspice, ginger, brown sugar
Loved it Followed some suggestions and added an extra apple. Omitted the cream and added 1/2 cup fat free milk, its what I had on hand. Also, sprinkled bacon on top -(no cheese) and sauted veggies in bacon grease instead of olive oil. OMG Delicious
It turned out great. My dad is a meat man so I had to add chopped up fried pork. (I didnt have chicken.) I also added a little more than 1/2 c real maple syrup. Also, I sweated the veggies that needed sauting. What I mean is I kept the temperature at medium and put a lid on the pot. I stirred the veggies every so often and kept them like that for 20 minutes. Nice and soft. It tasted very good.
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