Sweet Potato, Apple and Ginger Soup
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, cut into ½-inch dice
- 2 teaspoons minced ginger
- ½ teaspoon ground nutmeg
- 2 large (2 pounds) sweet potatoes, peeled and cut into 1-inch dice
- 2 large red apples, preferably Gala, peeled, cored and cut into ½-inch dice
- 1 quart vegetable broth, low-sodium, more if needed
- 1 cup apple juice
- Kosher salt and freshly ground black pepper
- 2 teaspoons fresh lemon juice, more if desired
- 2 teaspoons chopped chives
- Sour cream (optional)
Procedure
Capture the flavors of the season with this delicious, easy to make soup that is perfect for lunch or dinner and elegant enough to be featured at your next fall dinner party or Thanksgiving gathering. Choose to garnish with a dollop of sour cream.
Place a large saucepan on the stove over a moderate heat and add oil. When the oil is shimmering, add the onion and cook until tender, about 7 minutes. Add the ginger and cook until fragrant, about 1 minute. Add nutmeg and cook until deep brown in color, about 1 minute. Add the sweet potato and cook until just starting to soften, about 7 minutes. Stir in the apple and cook until just starting to color, about 2 minutes. Add the broth and apple juice and bring the liquid to a boil. Once boiling, lower the temperature to a simmer and cook until the sweet potato and apple are tender, about 20 minutes.
Using an immersion blender, or working in batches in a food processor, purée the soup until smooth. Return soup to pot, taste and season with salt and pepper. Thin out soup with more broth if required. Add lemon juice to your personal preference, to freshen the flavor of the soup.
To serve: Ladle the soup into a soup bowl and sprinkle with chopped chives and optional dollop of sour cream. Serve immediately.
Place a large saucepan on the stove over a moderate heat and add oil. When the oil is shimmering, add the onion and cook until tender, about 7 minutes. Add the ginger and cook until fragrant, about 1 minute. Add nutmeg and cook until deep brown in color, about 1 minute. Add the sweet potato and cook until just starting to soften, about 7 minutes. Stir in the apple and cook until just starting to color, about 2 minutes. Add the broth and apple juice and bring the liquid to a boil. Once boiling, lower the temperature to a simmer and cook until the sweet potato and apple are tender, about 20 minutes.
Using an immersion blender, or working in batches in a food processor, purée the soup until smooth. Return soup to pot, taste and season with salt and pepper. Thin out soup with more broth if required. Add lemon juice to your personal preference, to freshen the flavor of the soup.
To serve: Ladle the soup into a soup bowl and sprinkle with chopped chives and optional dollop of sour cream. Serve immediately.
Sweet Potato, Apple and Ginger Soup
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, cut into ½-inch dice
- 2 teaspoons minced ginger
- ½ teaspoon ground nutmeg
- 2 large (2 pounds) sweet potatoes, peeled and cut into 1-inch dice
- 2 large red apples, preferably Gala, peeled, cored and cut into ½-inch dice
- 1 quart vegetable broth, low-sodium, more if needed
- 1 cup apple juice
- Kosher salt and freshly ground black pepper
- 2 teaspoons fresh lemon juice, more if desired
- 2 teaspoons chopped chives
- Sour cream (optional)
Procedure
Capture the flavors of the season with this delicious, easy to make soup that is perfect for lunch or dinner and elegant enough to be featured at your next fall dinner party or Thanksgiving gathering. Choose to garnish with a dollop of sour cream.
Place a large saucepan on the stove over a moderate heat and add oil. When the oil is shimmering, add the onion and cook until tender, about 7 minutes. Add the ginger and cook until fragrant, about 1 minute. Add nutmeg and cook until deep brown in color, about 1 minute. Add the sweet potato and cook until just starting to soften, about 7 minutes. Stir in the apple and cook until just starting to color, about 2 minutes. Add the broth and apple juice and bring the liquid to a boil. Once boiling, lower the temperature to a simmer and cook until the sweet potato and apple are tender, about 20 minutes.
Using an immersion blender, or working in batches in a food processor, purée the soup until smooth. Return soup to pot, taste and season with salt and pepper. Thin out soup with more broth if required. Add lemon juice to your personal preference, to freshen the flavor of the soup.
To serve: Ladle the soup into a soup bowl and sprinkle with chopped chives and optional dollop of sour cream. Serve immediately.
Place a large saucepan on the stove over a moderate heat and add oil. When the oil is shimmering, add the onion and cook until tender, about 7 minutes. Add the ginger and cook until fragrant, about 1 minute. Add nutmeg and cook until deep brown in color, about 1 minute. Add the sweet potato and cook until just starting to soften, about 7 minutes. Stir in the apple and cook until just starting to color, about 2 minutes. Add the broth and apple juice and bring the liquid to a boil. Once boiling, lower the temperature to a simmer and cook until the sweet potato and apple are tender, about 20 minutes.
Using an immersion blender, or working in batches in a food processor, purée the soup until smooth. Return soup to pot, taste and season with salt and pepper. Thin out soup with more broth if required. Add lemon juice to your personal preference, to freshen the flavor of the soup.
To serve: Ladle the soup into a soup bowl and sprinkle with chopped chives and optional dollop of sour cream. Serve immediately.