Roasted Apple and Sweet Potato Soup from Vicki Delany

 A winter treasure!  I never add cream to a soup because a good soup doesn't need it. Case in point, the original version of this recipe called for 1/2 cup of whipping cream. In my mind that's nothing but totally unnecessary calories. This delicious soup is thick and creamy without adding cream or milk. The sweet taste of roasted apples comes though loud and clear and it’s packed with other lovely vegetables.

Roasted Apple and Sweet Potato Soup

Ingredients:

3 McIntosh applies, cored and quartered (no need to peel as the peels slip easily off after roasting)

2 lb sweet potatoes, peeled and cut into 1 inch pieces

1 lb carrots, peeled and cut into 1 inch pieces

2 tbsp vegetable oil

1/8 tsp paprika

¼ tsp salt

¼ tsp pepper

2 tbsp butter

1 onion, chopped

1 clove garlic, chopped

1 bay leaf

½ tsp dried thyme

¼ tsp ground cinnamon

1 cup apple juice

5 cups chicken or vegetable stock

Directions:

Preheat oven to 350 degrees

Brush cut side of apples with oil and place cut side down on a baking sheet

Toss the sweet potatoes and carrots in bowl with remaining vegetable oil and place them with the apples on the baking sheet. Sprinkle with paprika and salt and pepper. Bake for 40 minutes.

Meanwhile, melt butter in stockpot. Add onions and garlic and sauté until onions begin to turn transparent. Add thyme, bay leaf, cinnamon, apple juice, and chicken stock and bring to boil  Reduce heat and simmer for 10 minutes.

Add roasted vegetables and apple (at this point you can slip the skins off the apples and discard) to the stock pot and continue to cook for 20 minutes.

Remove from heat. Remove bay leaf and allow to cool slightly.  In a blender or food processor puree the soup in small batches. Reheat before serving.

 

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