Description
A heartwarming and creamy soup blending sweet potatoes and apples for a comforting fall dish.
Ingredients
Scale
- 2 large sweet potatoes, roasted and peeled
- 1 apple, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 cup heavy cream (or coconut cream for vegan option)
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Salt and pepper to taste
- 1 cup cheddar cheese, shredded (omit for vegan option)
Instructions
- Sauté the chopped onion and garlic until translucent.
- Add the roasted sweet potatoes and chopped apple to the pot.
- Pour in the vegetable stock and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and herbs, and season with salt and pepper.
- If using, stir in the shredded cheddar cheese until melted.
- Serve hot.
Notes
For a vegan version, omit the cheese and use coconut cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg