Cook
50 minutes
Servings per Recipe
4
Serving Size
1 cup
Nutrition Facts
Calories
: 120
Total Fat
: 3
g
Sodium
: 70
mg
Total Carbohydrate
: 20
g
Dietary Fiber
: 4
g
Added Sugars
: 0
g
Protein
: 2
g
Ingredients
1 Tablespoon Butter, Coconut Oil, or Olive Oil
1 cup Onion, diced (1 small onion)
1 clove Garlic, minced
1 Granny Smith Apple, peeled, cored, and chopped
1 Sweet Potato, peeled and cut into 1/2 inch pieces
1/4 teaspoon Ground Ginger
1/4 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper or to taste (use less than 1/8 teaspoon for less spice)
1 1/4 cups Water
1 1/2 cups reduced-sodium Vegetable or Chicken Broth
Preparation
Wash hands with soap and water.
Melt butter in a large stockpot over medium heat.
Add onion and garlic and cook until golden.
Add chopped apple and sweet potato, ginger powder, cayenne pepper (if using), black pepper, stock, and water. Bring to a boil.
Reduce heat to low and simmer until the sweet potatoes are soft, about 25 mins.
Add salt to taste and adjust the seasonings.
Ladle into bowls as is, or pour soup into a blender and purée until smooth.
Note
- If you don’t have a blender, just peel the apples and sweet potatoes before cooking. Then mash everything up with a masher or large spoon after its done.
- Recipe used with permission from EatFresh.org. Original recipe from Leah’s Pantry.