Sweet Potato and Apple Soup

Sweet Potato and Apple Soup

27
MIKE4BZ 0

"Great Thanksgiving or Christmas starter soup. Make it your own by adding a dash of nutmeg or other seasonal spice."
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Ingredients

1 h 5 m servings 258 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

27
  1. 28 Ratings

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Most helpful positive review

Extremely tasty, only reason it wasn't a five star was I found there was a little too much lemon flavor

Most helpful critical review

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 ve...

Extremely tasty, only reason it wasn't a five star was I found there was a little too much lemon flavor

I love this soup! For those that said you couldn't 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 o...

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!

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 ve...

Yum! I changed a few things, mainly due to ingredients I didn't 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 allrecipe...

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 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 ...

My family and I didn't care for this at all. I followed the recipe exactly, but it still was not something we cared for. I didn't even like it enough to try to play around with it to see if I co...