While I recover from shoulder surgery over the next couple of weeks (and then some), I’d like to share a few terrific fall recipes the North Carolina Sweet Potato Commission sent me. As the chill of autumn starts to settle in, nothing hits the spot like a nice, warm bowl of soup! Easy to freeze for later or to serve family style, this naturally sweet soup made with nutrient-packed sweet potatoes is a hearty and healthy way to welcome the changing weather.
Curried Sweet Potato Apple Soup
Yield: 4 servings (about 5-1/4 cups)
- 2 large (1 pound) sweet potatoes
- 1 large (8 ounces) tart apple (such as fuji, honeycrisp, or gala)
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped (2 cups)
- 2 to 3 tablespoons curry powder
- 1 can (14 to 14-1/2 ounces) vegetable broth (about 1-3/4 cups)
- 1-3/4 cups unsweetened apple juice
- 3/4 teaspoon salt
- 1 container (6 ounces) plain low-fat yogurt
- 3/4 cups croutons, optional
- Pierce sweet potatoes and apple 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 cooking sweet potatoes on high under tender, about 4 to 5 more minutes Set aside until cool enough to handle.
- In a large saucepan, heat oil over medium heat. Add onion and curry powder; 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 a food processor; reserve saucepan.
- Halve sweet potatoes and apple. Remove apple core. Scoop sweet potato and apple pulp from skin and add to food processor. Add salt; whirl until smooth, gradually adding apple juice through processor feed tube.
- Transfer mixture to reserved saucepan. Bring to a boil over medium heat; whisk in yogurt. Reheat just until hot (do not boil).
- Serve soup topped with croutons, if desired.
Recipe and photograph used with permission from the North Carolina Sweet Potato Commission.