Curried Sweet Potato and Apple Soup
- 1 Pound sweet potatoes
- 8 Ounces tart apples
- 1 Tablespoon olive oil
- 1 large onion, coarsely chopped
- 2-3 Tablespoons curry powder
- 1 3/4 Cup vegetable broth
- 1 3/4 Cup unsweetened apple juice
- 3/4 Teaspoons salt
- 6 Ounces plain, low-fat yogurt
- 3/4 Cups croutons, optional
Pierce sweet potatoes and apples with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes. Remove apple; set aside until cool enough to handle. Continue microwaving sweet potatoes on high until tender, about 4 to 5 minutes longer; set aside until cool enough to handle.
Meanwhile, in large saucepan over medium heat, heat oil; add onion and curry powder; cook and stir until onion begins to brown, about 5 minutes. Add broth; bring to a boil, reduce heat to low; simmer 5 minutes. Transfer broth mixture to bowl of food processor; reserve saucepan. Halve sweet potatoes and apple; remove apple core; scoop potato and apple pulp from skin; add to processor. Add salt; whirl until very smooth, gradually adding apple juice through processor feed tube. Transfer mixture to reserved saucepan; bring to boil over medium heat. Whisk in yogurt; reheat just until hot; do not boil. Serve topped with croutons, if desired.
Calories Per Serving266
Folate equivalent (total)27µg7%
Karl’s Curried Sweet Potato and Apple Soup with Chicken Apple Sausage
Wife Jan asked for another Zoom recipe for dinner, Curried Sweet Potato and Apple Soup—which I determined was identical to one from Prevention. As has been the case over the last week, I have found I had disagreements with Noom’s ideas about recipes—not enough vegetables or spices. I adapted the recipe to my tastes.
Karl’s Curried Sweet Potato and Apple Soup with Chicken Apple Sausage
After Dinner Note: Jan really liked my take on this recipe. The apples added toward the end of cooking were still crisp and gave an interesting sweet crunch to the soup. Jan declared it a company worthy soup.
Karl’s Curried Sweet Potato and Apple Soup with Chicken Apple Sausage
2 Tbs. European butter (olive oil for Vegan)
2 chicken apple sausages, sliced (optional, leave out for Vegan)
1 cup yellow onion, diced
2 stalks celery, diced
1 small carrot, grated
¼ tsp. Kosher salt
1 Tbs. curry powder
1 tsp. cumin seeds
½ tsp. ground cinnamon
32 oz. chicken bone broth, low sodium (vegetable broth for Vegan)
1 Tbs. Better than Bouillon, Roasted Chicken Base, low sodium (vegetable base for Vegan)
1 tsp. fresh ginger, grated
1½ lb. sweet potatoes, peeled and cut into chunks
2 large granny smith apples, peeled, cored, and cut into chunks, separate uses (see note below: step 11)
2 Tbs. Labne or greek yogurt
1 Tbs. cream
¼ cup micro greens
1. Prep the vegetables and set them aside until needed—submerge the potatoes and apples in water to keep them from turning brown.
Tip: If you are using the chicken sausage, score the casing lengthwise and slice into ½ inch disks.
Note: If you do not score the sausage casing it will shrink as your fry the sausage. This will deform the disks into little hats as the casings contract.
2. Melt the butter in a large soup pot and add the chicken slices.
Tip: If I am going to limit the amount of fats in my dish, I prefer to use high quality butter rather than olive oil.
3. Fry the sausage until lightly browned on both sides.
4. Remove the sausage to a plate and add the onions, celery, carrot, and salt to the pot.
5. Sauté the vegetables for five minutes, until the onions are just starting to pick up some color.
6. Remove about a third of the vegetables to a bowl.
Tip: This is a blended soup and I prefer soup with some chunks for texture.
Note: By saving some of the vegetables to add back to the soup after it has been blended, I get the best of both worlds, a smooth flavorful soup with some interesting bits in it.
7. Pull the remaining vegetables to the sides of the pot and add the garlic to the hole in the center.
Tip: If the pot is very dry, add a teaspoon more butter to the pot before adding the garlic.
8. Sauté the garlic for one minute, until fragrant.
9. Add the curry powder, cumin seeds and cinnamon to the garlic and cook for another 30 seconds.
Tip: This blooms the flavors of the spices.
Note: Do not add the garam masala at this time. Garam masala is an aromatic finishing spice blend that is only added during the last few minutes of cooking. Overcooking these spices drives off the volatile oils and .
10. Add a splash of the broth and deglaze the pot.
11. Add about ⅔ of the chicken broth, bouillon paste, ginger, sweet potatoes, and most of the apple chunks to the pot.
Tip: You are reserving some of the broth to rinse out the blender.
Note: When you chop up the apples, cut 1½ apples into 1 inch chunks and the remaining half into ¼ inch pieces—keep the smaller pieces in a second small bowl of water. The larger pieces of apple can go into the same bowl of water that has the sweet potato chunks.
12. Bring the pot to a boil, reduce the heat to a simmer, and cover the pot.
13. Simmer the soup until the potatoes and apples and very soft, about 20 minutes.
14. Remove the pot from the heat and let it cool slightly, for about five minutes.
15. Transfer the soup to a standing blender and process until very smooth, 3-5 minutes on high.
Tip: If you want a more rustic soup, you may partially blend it with an emersion blender.
16. Return the soup to the pot and the pot the heat.
Tip: Use the remaining broth to rinse out the blender jar.
17. Return the sausage and reserve onion vegetable mix to the pot.
18. Simmer the soup for five minutes.
19. Add the remaining apple pieces and the garam masala to the pot.
20. Simmer the soup for a final 4-5 minutes.
21. (Optional) While the soup is in the final simmer put the labne and cream into a small bowl and whisk them together.
Tip: The yogurt cheese is quite thick. Thinning it with some cream allows you to spoon it over the soup for a fancy garnish.
22. Serve the soup in individual bowls and garnish with the labne and micro greens.
Tip: If you wish you may add a side of crusty bread or—our current favorite—a piece of sangak.
- ¼ cup olive oil
- 2 onions, chopped (about 2 cups)
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, chopped
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 8 cups stock from Whole Poached Chicken with Bonus Stock, or purchased chicken or vegetable stock
- 3 large sweet potatoes (3 lbs), peeled and cut into 3/4-inch pieces
- 2 large carrots, peeled and chopped
- 1 tablespoon fresh lime juice
- Toppers such as fresh cilantro leaves, toasted pumpkin seeds, and pumpkin seed oil or olive oil
Heat the olive oil in a 6-quart stock pot or Dutch oven over medium. Add onions, 1 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Stir in garlic, curry powder, and coriander cook until the garlic is fragrant, about 1 minute more.
Add stock, sweet potatoes, and carrots cover, and bring to boiling over high. Reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are fork-tender, 20 to 25 minutes.
Puree the soup in batches in a blender or with an immersion blender. Stir in the lime juice and 1/2 teaspoon salt.
Serve the soup topped with cilantro, toasted pumpkin seeds, and a drizzle of pumpkin seed oil or olive oil.
Sweet Potato and Apple Soup Recipe
Tomorrow is the first day of Autumn! What better way to welcome the season than with rich flavors and textures of Sweet Potato and Apple Soup. This delicious seasonal dish offers a perfect balance of sweet and savory flavors that is gluten-free and dairy-free.
Hi there… it’s Toria with The Step Stool Chef! As you may know, I’m always looking for healthy, fun dishes that are easy for kids to make. With a little cutting help from a parent or adult, this crock pot soup is a great way to get your kids in the kitchen.
We started this Sweet Potato and Apple Soup Recipe with a trip to a local farmer’s market. This was tons of fun for the kids as it allowed them to talk to the farmers first hand about where the food came from and the differences between certain fruits and vegetables.
We also extended our lesson on fruits and vegetable with an Apple Taste Test with a few friends visiting for a play date. They had the best time picking their favorite apple variety. Honey crisps proved to be a favorite among this adorable crowd.
To start the recipe, peel & cut sweet potatoes and apples in to small squares. Peeling the sweet potatoes are a great tasks for kids while cutting the raw sweet potatoes was a challenge for my little chef’s small hands. We left the peel on the apples for all the great nutrients that it adds.
Next place the apples and sweet potatoes in a slow cooker along with 3 cups of broth, 1 cup of apple cider, cinnamon and brown sugar. We used a chicken stock but for a vegan dish feel free to use a vegetable broth instead.
We set the crock pot for 6 hours then added a few leaves of sage and lemon juice about half-way through. After cooked, the aroma will make you want to start eating right away but to make the soup use a hand immersion blender and mix the ingredients right in the crock-pot. If you don’t have a hand blender then a you can make batches of soup in a counter top blender. Add salt & pepper to taste and enjoy!
Preheat overn 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 Tbsp butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 tsp curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Resude the heat to medium low and stir in applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt & pepper keep warm.
Meanwhile, peel and thinly slice remining 1/2 sweet potato and toss with olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
Heat the remaining 1 Tbsp butter in a skillet over medium head. Add the remaining 1/4 tsp curry powder and cook, stirring until browned remove from the heat and add the vinegar. top with the curry butter, cilantro and sweet-potato chips.
Curried Sweet Potato-Apple Soup
3 medium sweet potatoes
3 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1/2-inch piece ginger, peeled and grated
1/4 teaspoon freshly grated nutmeg, plus more for garnish
1 1/2 teaspoons curry powder
Kosher salt and freshly ground pepper
2 cups chicken broth
1 1/4 cups chunky applesauce
1 granny smith apple, peeled and diced
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/4 cup feta cheese
1 to 2 tablespoons chopped fresh cilantro
Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
Add the diced sweet potatoes and apples, chicken broth and 2 cups of water to the pot, cover and bring to a boil over medium- high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes and apples are soft, about 20 minutes. Puree the soup in a blender until smooth.
- 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
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, Carrot, Apple, and Red Lentil Soup
Melt the butter in a large, heavy bottomed pot over medium-high heat.
Place the chopped sweet potatoes, carrots, apple, and onion in the pot.
Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture.
Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full.
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Return the pureed soup to the cooking pot.
Bring back to a simmer over medium-high heat, about 10 minutes.
Add water as needed to thin the soup to your preferred consistency.
Serve with yogurt for garnish.
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Curried Sweet Potato and Apple Soup - Recipes
I never heard of a Naan. How yummy. The soup sounds so delish. I love sweet potato anything and with the apples I bet it was so tasty. Thank you for sharing the recipe. Happy Tuesday.
Naan is a traditional Indian style bread, Kris, and it's so incredibly delicious!! It's 'baked' in a hot pan on the stove, with a lid, one at a time. It's crazy addictive!
Kris!! How have you lived here in the Chicago area and not heard of naan bread? Maybe I need to take you to an Indian restaurant for lunch -)
Sounds like a plan, ladies.
I have no idea how you do it all. Puts me to shame when I think how you work fulltime and garden and get all these things cooked. You must be super woman.
Oh my gosh, hardly, Brenda!! There are also a million things I DON'T manage to get done, which drives me nuts of course. I have more free time in winter to experiment in the kitchen, since I'm not spending every spare minute in the garden. I sure do take advantage of it!
I make curried sweet potato soup the exact same way - we must be twinsies!! I have never made my own naan bread though I've bought it from Trader Joe's. And of course, have had the real thing in Indian restaurants. -) Perhaps I'll try making my own one day this winter! Interesting about the Le Creuset cleaner. I've used Bar Keeper's friend (the liquid, not powder) on mine and that works well, too.
Twinsies indeed!! You should try making the naan, Melanie, it's so far beyond anything you can buy in the store. oh it's just heavenly!
I've tried other cleansers for my Le Creuset, nothing has blown me away like this. All those old stains that didn't really disappear completely with the other methods (you know, the yellowing) - GONE.
I can not imagine tackling such a meal after working all day. I used to dread getting home, knowing supper had to be cooked. :) The soup looks and sounds delicious. I've never heard of Naan bread. It all sounds good!
It's funny Henny, my sweetie says any night I'm too tired to cook or don't feel like it, just let him know and he'll either bring over take-out, or take me out to dinner. but I'm just so happy to be home after a long day that more often than not I prefer to cook!
Well that looks delicious, but I am so envious of all you accomplish in a day! Where do you the energy to work a full day, cook a gourmet meal and clean up?? I think it must be super veggie power from your garden!!
Ha! Maybe it is!! Or maybe it's that old saying that a body in motion stays in motion. once I sit down, I don't want to get up again, so I just keep going!
I must get some of that cleaner!
Your soup looks and sounds wonderful! I've never eaten naan, must try it sometime. Most of the time I make hoe cakes to go with my soups. Every heard of that?
I agree with Brenda above, I'm constantly amazed at all you manage to do, plus working away from home too.
Your last picture. isn't that a good feeling! I know you must have been so tired by then but you couldn't have left it and slept well. And seeing it the next morning must have made it so worth it.
I've never heard of hoe cakes, I'll have to look those up, Dewena, thanks for the tip!
As for my clean kitchen, I never ever leave my kitchen messy and go to bed. even after a dinner party, everything has to be clean and all dishes washed before I crawl into bed. I can't possibly wake up to a messy kitchen!
Make-Ahead Dishes Week: Curried Sweet Potato Soup with Apple Chutney
C – I was never a big fan of curries growing up.
I was a bit sensitive to the spices and the strong smell whenever my mom made it. My mom made the best Cambodian curry and I would try to avoid it at all cost. When I told her why I didn’t like it she catered it for me, using less curry powder so I could eat it.
When I moved away from home and wanted to explore new cuisines, curry greeted me again. This time Indian curry. My first experience was not a good one.
The restaurant I ate at didn’t make a good curry. It was bland. All I could taste was the curry powder. Of course, I didn’t give up on Indian curries and tried a few others and liked them.
I learned how to make the Cambodian curry soup and mastered it. It’s good. There’s lots of coconut milk and lemongrass and some curry powder.
Today I wanted to step away from that. This soup definitely not Indian. I haven’t tried finding a good recipe for Indian curry, yet.
This recipe is my own. I am just using a little curry powder to add a little unique flavor to a simple leek and sweet potato soup.
A little bit of curry powder goes a long way.
I was amazed at the taste. Sweet spicy with a bit of curry taste. It was good. I really was amazed at the flavors.