Monday, March 21, 2016

Homemade Sweet Potato Apple Ginger Soup

The perfect starter soup for Easter dinner - or serve as part of a warm and healthy mid-week meal.

Sweet Potato Apple Ginger Soup: Perfect homemade soup to start Easter dinner or a mid-week family meal.

This Sweet Potato Apple Ginger Soup recipe is an update on a version I had originally posted back in 2010. Last time I prepared it as part of a Christmas dinner. This time my wife, our two kids and I sank our spoons into it mid-week along with toasted bagels topped with melted cheese on the side. My wife enjoyed the soup so much she decided to include it on her menu for her family's upcoming Easter dinner.

As for the recipe, it is essentially the same as the original except this time I substituted onions for the leeks and a potato for the second sweet potato. The only reason for my substitutions is when I decided to revisit this recipe, and make it for dinner; there were no leeks in my fridge and only one sweet potato in my pantry.

With that said, the one ingredient you would want to keep the same when following this recipe is the Granny Smith apple. Its pleasing tart flavor is the secret ingredient that makes this homemade soup taste so good!

Sweet Potato Apple Ginger Soup: The perfect soup when served with a pinch of cayenne pepper on top!

I have posted a video version of this homemade soup recipe on the Cookapalooza Facebook page and YouTube Channel if you would like to get the visuals on how to make.

And please let me know in the comments if you decide to give this recipe a try. Thanks for reading my post and I hope you enjoy this soup as much as me and my family do!


Sweet Potato Apple Ginger Soup



Makes: 4 to 6 servings
Hands-on Time: 15 minutes
Cook Time: 30 minutes

INGREDIENTS
  • 1 Tbsp unsalted butter
  • ½ onion, diced
  • 1 Granny Smith apple, cored, peeled and cut into cubes
  • 1 Tbsp. brown sugar
  • ½ tsp. ground ginger or ½ Tbsp. grated fresh ginger
  • 1 sweet potato, peeled and cut into cubes
  • 1 potato, peeled and cut into cubes
  • 4 cups low-sodium chicken broth
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 cup low-fat milk (optional – use if you prefer a creamy textured soup)
  • cayenne pepper

DIRECTIONS

1. In a large pot, melt butter over medium heat. Add onions, apple, brown sugar, and ginger. Cook and stir until onions and apples begin to soften, about 4 minutes.

2. Add sweet potato, potato, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low, cover with a lid, and simmer until sweet potatoes and potatoes are tender, about 20 minutes. Remove pot from heat.


3. Working in batches, puree soup in a blender until smooth. Stir in milk (if using). Lightly sprinkle with a pinch of cayenne pepper before serving.


Pin Recipe For Later

Sweet Potato Apple Ginger Soup: Perfect Starter Soup for Easter Dinner or Mid-week Meal


Brent Garell from Cookapalooza

Brent Garell is the author of The Cook-a-Palooza Experience and 15-Minute Money Saving Meals for Students. When he is not enjoying the outdoors, he is on the look-out for simple #mealprep solutions to fit healthy and responsible meals into his family's busy schedule. Let's see what works!

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