Sweet Potato-Apple Soup With Toasted Pecans
Ingredients
Directions
Ingredients
2 tbsp
virgin coconut oil (or olive oil)
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1
onion, chopped
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2 tsp
grated fresh ginger
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2 lb
sweet potatoes, peeled and diced (about 3 medium)
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1
firm, sweet apple (such as Gala or Fuji), peeled and chopped
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0.25 tsp
chipotle powder
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4 c
low-sodium vegetable broth
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2 tbsp
maple syrup
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0
kosher salt
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0
finely chopped apple
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0
chopped toasted pecans
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Sweet Potato-Apple Soup With Toasted Pecans

Ginger and chipotle give this sweet-spicy soup a nice subtle kick, and the toasted pecans take it right over the top.

8 cups

  1. Heat the oil in a heavy soup pot over medium heat. Add the onion and ginger and cook, stirring often, until the onion is translucent, about 4 minutes. Add the sweet potatoes, apple, and chipotle powder, and cook 10 minutes more, stirring often.
  2. Raise the heat to high, add the broth, and bring to a boil. Reduce the heat, cover with a tight-fitting lid, and simmer until the sweet potatoes and apples are tender, about 20 minutes.
  3. Puree the soup in batches in a blender (or use an immersion blender). Return the soup to the pot, stir in the maple syrup, season with 1 1/2 teaspoons salt (or to taste), and reheat if necessary. Serve topped with finely chopped apple and chopped toasted pecans.

Recipe by Tara Tuckwiller