Soup - the ultimate comfort food! When I put together the ingredients for this Sweet Potato and Apple Soup (which is gluten and dairy free for my mom-in-law), my hope was that it would taste like fall by the spoonful. My husband - well, he wasn't so sure. As I recall, he smiled with a slightly pained expression lurking just behind his beautiful smile and he said, "I don't know. Maybe."
This smelled so incredible as it cooked, I knew I was onto something. I was doing my kitchen happy dance as it simmered away in my favorite pot. I love this pot so much I took a photo of it 🙂 Yes, I do things like that.
I was even happier when I realized it didn't need the heavy cream I originally intended to add after I blended it with my Vitamix.
Sidetone: I'm turning 40 in a few weeks and I'm pretty sure my metabolism has gone on strike. Or maybe vacation - that sounds like more fun. My last few pounds of baby weight from 16 months ago will NOT go away. Heavy cream is not my friend, with the exception of the occasional frozen custard run. But anyway, I digress. Here I am telling the world about my metabolism. I'm so doomed.
Back to the soup.
It turned out just as I had imagined - the sweetness of the apples, the creaminess of the sweet potato. Oh. My. Word. It really is good. Even my husband said so. Told you so....
Obviously, I'm in love with soup. What's your favorite comfort food?
I am BEYOND flattered when I hear you've made one of my recipes! If you make this recipe, let me know how you like it in the comments below.
Sweet Potato and Apple Soup
- 2 Tablespoons extra virgin olive oil
- ½ onion diced
- 3 sweet potatoes peeled and cubed
- 2 Granny Smith Apples peeled, cored and cubed
- 32 ounces low sodium chicken broth
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon marjoram
- dash of cinnamon
- In a large pot, add 1 Tablespoon oil and heat over medium heat.
- Add onions and cook until softened and transparent. Remove onions from pot and set aside.
- Add 1 Tablespoon oil over medium heat. Add sweet potatoes and apples and cover. Cook 15-20 minutes, stirring occasionally.
- Add cooked onions, chicken broth, cayenne pepper, black pepper and salt and increase heat to medium high. Once it comes to a boil, reduce heat to medium low and simmer until sweet potatoes are tender.
- in batches, puree the using a blender, filling the blender halfway to allow for expansion, (or use a handheld immersion blender to puree).
- Return soup to pot, add marjoram and a dash of cinnamon.
- Taste for seasoning and adjust as necessary.