Sweet Potato Apple Carrot Ginger Soup
This one-pot recipe will become your go-to winter soup. It’ll give you that cozy, warm feeling with its spicy flavor and
is excellent for a pre-holiday dinner with friends.
Art of Bread by Joe’s fresh hearth-baked baguette will be the perfect addition to this recipe.
If you’re having guests fireside, serve with your own mulled wine.
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic diced
- ¼ tsp salt
- 1 tsp ground turmeric
- 1 tsp ground ginger grated
- ¼ tsp dried chillies (optional)
- 2 medium sweet potatoes chopped
- 2 medium carrots diced
- 1 large green apple chopped
- 4 cups chicken/vegetable stock (approx 1 liter)
Toppings (as desired)
- 1 tbsp Greek yogurt
- 1 tbsp pumpkin seeds
- 3 tbsp fresh parsley finely chopped
- 3.5 oz. bacon/pancetta chopped
Instructions
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Heat olive oil in a large stock pot. Add onion and saute for 5-8 minutes until soft and translucent.
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Add diced garlic and saute for 30 seconds. Add salt, ginger, turmeric, and chillies and stir to incorporate.
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Add sweet potatoes, apple, and carrots and mix well. Add chicken/vegetable broth and bring to a boil.
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Cover and simmer on low heat for 25-30 minutes until sweet potato is tender and soft.
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Allow soup to cool completely and puree using an immersion blender or a kitchen blender until smooth. Add more chicken/vegetable broth for a thinner consistency. Pour back into stock pot and warm soup on medium heat.
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In the meantime, heat a small pan on high heat, place chopped bacon/ pancetta (if using) and cook until crisp. Transfer to a paper towel to drain excess oil.
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Ladle soup into serving bowls. If desired, drizzle with Greek yogurt and top with crispy bacon/ pancetta, fresh parsley and/or pumpkin seeds.
Notes
Storing: Allow pureed soup to cool completely, transfer to an airtight container, and refrigerate for 4-5 days (without toppings). Reheat in a microwave or on the stovetop (add a bit of stock to achieve a thinner consistency if soup has thickened).
Alternatively, freeze pureed soup in an airtight container for up to 3 months. Thaw overnight before reheating.
Recipe adapted from The Classy Baker.
