Sweet Potato and Apple Soup Recipe - Allrecipes.com
Sweet Potato and Apple Soup Recipe
  • READY IN ABOUT hrs

Sweet Potato and Apple Soup

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    45 mins
  • COOK

    20 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2007

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
Oct 23, 2011

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!

 

28 Ratings

Oct 28, 2009

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 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, there's simply no need for it. I've 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 they're on hand, and putting goat cheese on top before eating.

 
Oct 11, 2007

A great, hearty soup, but next time I would opt to omit the lemon: it was just a bit overpowering.

 
Sep 29, 2007

Fantastic Fall soup! Rather than garnishing with goat cheese, parsley is a nice alternative. To really spice it up, add cinnamon!

 
Jan 28, 2010

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.

 
Nov 12, 2009

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 allrecipes ingredient substitution suggestion). I used a few tablespoons of lemon juice and doubled the apple. I served it in Taste of Home's Bread Bowls (recipe available on allrecipes). We really enjoyed it. Thank you so much for sharing!

 
Aug 05, 2008

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.

 

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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