Beautiful creamy soup - perfect for Autumn! Filled with sweet potatoes, carrots, aromatics and accented with apple! - cumin and smoked paprika adds a touch of warm smoky flavor. Finish your soup with a drizzle of coconut milk or heavy cream for a touch of creamy richness!
Keyword: apples, carrot, fall recipe, Soup, sweet potato
Prep Time: 15minutes
Cook Time: 45minutes
3sweet potatoespeeled and diced
3mediumcarrotspeeled and diced
1applepeeled, cored and diced
46.5ounceslow-sodium chicken broth (approx.)32 ounce carton + 14.5 ounce can
1cupcoconut milk (canned, unsweetened) or heavy cream
Prep Note: For easy dicing, I use my KitchenAid 13-cup Food Processor with dicing blade. You can puree the soup in your food processor (before cooking) or use an immersion/hand blender or traditional blender.
Preheat oven to 425 degrees F. Spread diced sweet potato, onion, carrot, apple and garlic cloves on baking sheet. (I usually line my baking sheet with parchment for easy clean up.)
Drizzle oil over diced veggies and sprinkle with cumin, smoked paprika, salt and pepper. Toss to coat.
Roast for 30 minutes or until all are soft and beginning to char a little.
Add broth and roasted veggies to pot, simmer for 10 - 15 minutes. Puree mixture using immersion/hand blender or traditional blender. (if using food processor - I puree the warm veggies with room temperature broth, then put in pot to simmer.)
Before serving, stir in coconut milk or cream and warm up.
Coconut Milk is usually sold in the Asian section of the grocery store. It comes in a can. Make sure it's the unsweetened kind. Give the can a good shake before using. I haven't tried the recipe with the lower fat version - not sure if it will separate when heating.
Nutrition (approx. data estimated via online nutritional calculator.)