Sweet Potato, Apple and Ginger Soup

Cooler temperatures cry out for soup, and in The Apple Lover’s Cookbook Amy Traverso cooks up a variation on the usual squash soup that uses sweet potatoes and apples. Unlike most recipes in her book that specify a variety or type of apple, she claims this recipe to be delicious with any and all apples. However, she does note that a SWEET apple would do best. If you prefer your soups to be less sweet, then take a “taste-as-you-go” approach when you add the sweet cider. Vary the amount of ginger you put in to suit your spice tolerance.

Ingredients:

  • 1 pound sweet potatoes, peeled and cut into 3/4” cubes

  • 1/2 pound carrots, peeled and chopped

  • 2 large sweet apples, cored and cut into 1” chunks

  • 5 Tbs olive oil

  • 1.5 tsp kosher salt

  • 1/2 tsp freshly ground black pepper

  • 1 medium yellow onion, diced

  • 1”-2” piece of ginger, peeled and cut into chunks

  • 3 garlic cloves, coarsely chopped

  • 1 bay leaf

  • 4 cups chicken or veggie stock (if you use store-bought stock, make sure it is low sodium)

  • 1/2 cup fresh apple cider (or dry hard cider if you like a less sweet/more savory flavor)

Directions:

  1. Preheat oven to 400°. In a medium bowl toss the sweet potato, carrot and apple with 3 Tbs olive oil, 1 tsp salt and 1/4 tsp black pepper. Arrange on a baking sheet and roast about 30 minutes or until tender.

  2. While they are roasting, add the remaining olive oil to a large pot, and set over medium-high heat. Add the onion, garlic, ginger, bay leaf, 1/2 tsp salt and 1/4 tsp pepper. Cook until the onions begin to turn golden, about 8-10 minutes. Add the roasted vegetables, stock and cider, and bring to a simmer. Reduce heat to low, cover and simmer for 30 minutes.

  3. Remove the bay leaf, and puree the soup with an immersion or regular blender until smooth. If you are using a regular blender, do the pureeing in three smaller batches to avoid covering yourself with soup.

  4. Return the soup to the pot. If the soup is too thick for your tastes, add water or more stock to thin it out. (I added 3 cups of water.) Reheat, adjust the seasonings, and serve.