Sweet Potato-Apple Soup With Toasted Pecans
Ingredients
Directions
Ingredients
2 tbsp
virgin coconut oil (or olive oil)
1
onion, chopped
2 tsp
grated fresh ginger
2 lb
sweet potatoes, peeled and diced (about 3 medium)
1
firm, sweet apple (such as Gala or Fuji), peeled and chopped
0.25 tsp
chipotle powder
4 c
low-sodium vegetable broth
2 tbsp
maple syrup
0
kosher salt
0
finely chopped apple
0
chopped toasted pecans
Sweet Potato-Apple Soup With Toasted Pecans
Ginger and chipotle give this sweet-spicy soup a nice subtle kick, and the toasted pecans take it right over the top.
8 cups
- Heat the oil in a heavy soup pot over medium heat. Add the onion and ginger and cook, stirring often, until the onion is translucent, about 4 minutes. Add the sweet potatoes, apple, and chipotle powder, and cook 10 minutes more, stirring often.
- Raise the heat to high, add the broth, and bring to a boil. Reduce the heat, cover with a tight-fitting lid, and simmer until the sweet potatoes and apples are tender, about 20 minutes.
- Puree the soup in batches in a blender (or use an immersion blender). Return the soup to the pot, stir in the maple syrup, season with 1 1/2 teaspoons salt (or to taste), and reheat if necessary. Serve topped with finely chopped apple and chopped toasted pecans.
Recipe by Tara Tuckwiller