Maple Sweet Potato Soup
Ingredients
-
1 ½
pounds
sweet potatoes
-
3
tablespoons
oil or butter
-
½
medium
onion, peeled and diced
-
2
medium
apples, skins on, diced
-
1 ½-2
teaspoons
coarse salt
-
1
teaspoon
ground nutmeg
-
1
teaspoon
ground black pepper
-
½
teaspoon
cayenne pepper
-
2
cups
unsalted vegetable stock
-
15
ounces
full fat canned coconut milk
-
1
tablespoon
balsamic vinegar
-
4
tablespoons
pure maple syrup
Instructions
- Preheat the oven to 400°F and poke sweet potatoes with a fork, then roast for 1 to 1½ hours until tender.
- Let the sweet potatoes cool slightly, peel them, and discard the peels.
- Heat oil or butter in a Dutch oven over medium heat, then add onion and sauté until soft.
- Add diced apples and sauté until soft.
- Stir in salt, nutmeg, black pepper, and cayenne pepper.
- Add the cooked sweet potatoes and vegetable stock, then bring to a simmer and cook for 10-15 minutes until everything is very tender.
- Remove from heat and puree the soup until smooth using an immersion blender or a regular blender.
- Stir in coconut milk, balsamic vinegar, and maple syrup, then taste and adjust seasoning if needed.
Nutrition Facts (estimated)
Servings
8
Calories
292
Total fat
20g
Total carbohydrates
30g
Total protein
1g
Sodium
131mg
Cholesterol
13mg
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