A Bowl of Autumn Sunshine: Roasted Sweet Potato and Apple Soup
There’s nothing quite like a bowl of creamy, warm soup on a crisp day, and this recipe is pure autumn comfort. Roasting the sweet potatoes, apples, and onions first unlocks a deep, caramelized sweetness that you just can’t get from simmering alone. Blended with warm spices like cumin, paprika, and cinnamon, this soup is a beautiful balance of sweet, savory, and earthy. It’s naturally vegan, incredibly easy to make, and guaranteed to become a seasonal favorite in your home.
Ingredients
• 3 medium sweet potatoes, about 1.5 pounds or 680g, peeled and cut into wedges
• 2 medium Granny Smith apples, peeled, cored, and cut into wedges
• 1 medium onion, cut into wedges
• 1 clove garlic, halved
• 2 tablespoons or 30ml olive oil, divided
• 1 teaspoon or 5g ground cumin
• 1⁄2 teaspoon or 2.5g paprika
• 1⁄4 teaspoon or 1.25g ground cinnamon
• 1⁄4 teaspoon or 1.5g salt
• 1⁄4 teaspoon or 0.5g ground black pepper
• 2 14-ounce cans or 800ml vegetable broth
Instructions
1. Preheat your oven to 400°F or 200°C. On a large, shallow roasting pan or baking sheet, arrange the sweet potatoes, apples, onion, and garlic in a single layer.
2. Drizzle the mixture with the 2 tablespoons of olive oil. Sprinkle evenly with the cumin, paprika, cinnamon, salt, and pepper, then toss everything together until well-coated.
3. Roast, uncovered, for 20 to 25 minutes, or until the sweet potatoes are fork-tender and the edges are lightly caramelized. Remove the pan from the oven and let it cool for a few minutes.
4. Carefully transfer half of the roasted sweet potato mixture and half of the vegetable broth to a high-speed blender. Cover and blend until the mixture is completely smooth and creamy.
5. Pour the blended soup into a large saucepan or Dutch oven. Repeat the process with the remaining roasted mixture and broth, adding it to the saucepan.
6. Gently heat the soup over medium heat, stirring occasionally, until it is warmed through. Serve immediately.
Nutritional Information
• PER SERVING: 220 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 1,000 mg sodium, 38 g carb., 6 g fiber, 2 g pro.
Pro Tips
• For an ultra-creamy, luxurious texture, add 1/4 cup of full-fat coconut milk to the blender along with the vegetable broth.
• Garnish each bowl with toasted pumpkin seeds, a swirl of vegan cream, or fresh chopped parsley for added texture and flavor.
• An immersion blender can be used directly in the saucepan for easier cleanup. Simply add all the roasted to the pot with the broth and blend until smooth.
• This soup freezes beautifully. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months.
FAQ
Q: How can I make this sweet potato apple soup creamier without dairy
A: For an ultra-creamy, luxurious texture, add 1/4 cup of full-fat coconut milk to the blender along with the vegetable broth. This creates a rich consistency while keeping the soup completely vegan.
Q: Can I add more protein to this vegetarian soup
A: Yes, to make this a more protein-rich meal, you can garnish each bowl with toasted pumpkin seeds or stir in cooked lentils or chickpeas after blending. Serving it with a side of quinoa also boosts the protein content.
Q: Is this vegan sweet potato soup good for meal prep
A: This soup is excellent for meal prep. It can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months, making it a perfect make-ahead option for busy weeks.
Q: What other apples can I use besides Granny Smith
A: While Granny Smith apples provide a nice tart balance to the sweet potato, you can substitute them with other firm, crisp apples like Honeycrisp, Braeburn, or Gala. The final soup will just be slightly sweeter.
