Sweet Potato Soup
A sweet potato soup loaded with veggies and spices, so easy to make, and a kid pleaser to boot. Swap the butter for oil to make this delicious soup vegan.
Ingredients
- 1½-2 lb Sweet Potato one large or two-three medium
- 2 Tbsp. Butter can substitute olive oil
- 1 Onion
- 2 Carrots
- 1 Apple
- 1 Tbsp. Fresh Ginger
- 2 Cloves Garlic
- 1 tsp. Paprika
- 1 tsp. Cinnamon
- 2 tsp. Cumin
- 8 Cups Veggie Broth
- 2 Tbsp. Maple Syrup
- 1 tsp. Apple Cider Vinegar
- 1 Tbsp. Salt or more to taste
- 1 tsp. Pepper or more to taste
Instructions
- Cut the sweet potato in half. Place cut side down on a cookie sheet and roast at 350° until tender, approximately 45 minutes.
- Peel and cut the apple, carrots, and onion. Add to a large pot or dutch oven, along with the butter. Cook over medium low heat until the onion and apple are soft.
- Mince the garlic. Add the spices and garlic to the pot and turn the heat to low, cook until fragrant.
- Scoop the sweet potato from the skin and add to the pot.
- Add the veggie stock, maple syrup and apple cider vinegar to the pot, turn the heat up to medium and bring to a boil. Lower the heat and put a lid on the soup, allow to simmer for 30 minutes.
- Turn the heat off the pot and remove the lid. Using an immersion blender, puree the soup until smooth.
- Taste the soup, add more spices as needed. Best enjoyed with biscuits or fresh bread.