Description

This comforting Roasted Sweet Potato and Apple Soup combines the natural sweetness of roasted sweet potatoes and apples with savory onions and garlic, all blended into a creamy, flavorful soup enriched with coconut milk. Perfect for chilly days, this recipe uses simple ingredients to create a nourishing and delicious meal that’s easy to prepare and sure to satisfy your soul.

Ingredients

Scale

Roasted Vegetables

2 medium sweet potatoes (about 500g), peeled and diced
2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
2 tablespoons olive oil
Salt, to taste
Pepper, to taste

Sauté Base

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil (remaining from the 2 tablespoons used above)

Liquid & Garnish

4 cups (1 liter) vegetable broth
1 cup (240ml) coconut milk
Fresh herbs (such as parsley or cilantro) for garnish

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Instructions

Prepare the Ingredients: Peel and dice the sweet potatoes and apples into roughly even pieces to ensure even roasting and cooking.
Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes until tender and slightly caramelized, enhancing their natural sweetness.
Sauté the Aromatics: While the sweet potatoes roast, heat the remaining olive oil in a pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and sauté for an additional minute to release its aroma without burning.
Combine and Simmer: Add the roasted sweet potatoes along with the diced apples to the pot. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for 15-20 minutes, allowing the flavors to meld and the apples to soften.
Blend the Soup: Using an immersion blender or a regular blender (in batches if needed), purée the soup until smooth and creamy. Return the soup to the pot if blended separately.
Finish with Coconut Milk and Seasoning: Stir in the coconut milk to add richness and a subtle tropical flavor. Taste the soup and adjust salt and pepper as needed to balance the sweetness and seasoning.
Serve: Ladle the hot soup into bowls and garnish with fresh herbs like parsley or cilantro and a swirl of coconut milk for an appealing presentation and extra flavor.

Notes

You can substitute coconut milk with heavy cream or plain yogurt if preferred, but coconut milk keeps the recipe dairy-free and adds a nice subtle sweetness.
Roasting the sweet potatoes before adding them to the soup deepens their flavor and adds a slight caramelized note.
If you prefer a chunkier texture, blend only half the soup and mix back with the rest.
The soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
To make this soup spicier, add a pinch of cayenne or smoked paprika during the sauté step.