Curried Sweet Potato and Apple Soup
A soup fit for a Prince, a Red Prince that is! One of my favourite local apples! This Curried Sweet Potato and Apple Soup is definitely one you must make. It’s, creamy, nutritious, comes together in no time, reduces waste and its delicious with so much local goodness. Sweet Potato, Red Prince Apple, Carrots, Onion and garlic with aromatic spices of curry and ginger. A dollop of coconut yogurt with a garnish of apple, croutons and fresh cilantro. Leaving the skin on the apples, veggies and using leftover bread is a great and delicious away to reduce waste, food costs and get more nutrients. For my croutons, I had leftover focaccia bread where I tossed in a little olive and baked in a 400F oven until golden. You can use any bread, even hamburger or hot dog buns. Just toss them in a little oil, garlic, any herb, sea salt and you have a delicious crunch crouton for soups, salads and even to snack on.
It’s that time of year again, Red Prince Apple season and this Canadian grown, winter apple is available now in Ontario, Quebec & the Maritimes. It’s harvested in the fall & cellared until the New Year. Where you then get to enjoy these local apples during the winter months Why? The flavour matures during this time to elevate the eating experience, like a wine being cellared. It’s sweet, tangy, crunchy and so delicious! Slice it, sauté it, bake it, just buy it, as it is at its peak and a fantastic local apple! I have shared my soup recipe below for you to Enjoy! 🍎 xo
Curried Sweet Potato and Apple Soup
Materials
- 2 tbsp neutral oil I used light olive oil
- 1 cup diced onions about one medium cooking onion
- 1 tbsp curry powder
- 1 tsp minced ginger with skin
- 1.5 lb sweet potatoes skins and scrubbed, cut in 1/2 inch cubes
- 1 large carrot skin on, scrubbed, cut in 1/2 inch pieces
- 1 large red prince apple skin on, cored, cut in 1/2 inch cubes plus extra julienned apples for garnish
- 1 tbsp minced garlic 1 large clove or 2 small cloves
- 5 cups vegetable stock
- Salt and Pepper to taste
- Coconut yogurt or any plain flavoured yogurt
- Croutons
- Cilantro with stems
Instructions
- In a large pot, heat oil over medium heat. Add onion and sauté for 1-2 minutes until soft and translucent.
- Stir in spices and add in potatoes, carrots and sauté for an additional 5 minutes.
- Stir in apples and garlic and cook for an additional minute.
- Add in vegetable stock and bring it to a boil. Reduce heat to low and simmer for 10 minutes or until potatoes and carrots have softened.
- Remove from heat and using am immersion blender, puree until creamy. Season with salt and
- To serve, top with a dollop of yogurt and garnish with croutons, julienned apples and fresh cilantro springs.
