Recipes

Sweet Potato, Carrot and Apple Soup

Sweet Potato, Carrot and Apple Soup Recipe

with lots of leftovers to freeze!

A warm bowl of soup hits the spot every day especially when the days get cooler.

Soup can be a meal in itself for breakfast, lunch or dinner or a healthy snack.

You can substitutes Butternut Squash instead of Sweet Potatoes or use 1/2 of each.

Homemade soups are always best because you control the ingredients you use plus canned soups often contain too much sodium, ingredients you can’t pronounce and the lining of most tins contains the toxin bisphenol A, or BPA, a chemical that may increase your risk for heart disease and diabetes, notes a study published in “The Journal of the American Medical Association” in November 2011.

This recipe can be cut in half or quartered if you don’t want leftovers.

Leftovers!! For those of us who love leftovers make sure to store in glass containers in your freezer and label the kind of soup and date prepared. I like to store frozen soups for no longer than 3 – 4 months in my freezer but they never last this long😊

The recipe below was made for my “Soup Workshop” and I actually doubled it to make a large amount to share. Feel free to cut this recipe in half for your yourself and your family.

Garnishing your Soup.

You can garnish with cinnamon, pepper, Hemp hearts, organic sour cream, parsley, organic coconut milk…

Healthy is DELICOUS!!

Sweet Potato, Carrot and Apple Soup Recipe

Print Recipe

Serves: 16-18 Cooking Time: 40 - 50 minutes

Ingredients

• 4 tbsp. organic butter or coconut oil
• 1 large sweet onion, chopped – you can use leeks also
• 4 organic celery rib, chopped
• 8 organic carrots, chopped
• 6 organic sweet potatoes – peeled and cubed -sometime I will use 2 baked butternut squash
• 6 organic green apples, peeled, cored, chopped
• 8 cups chicken stock or broth (use vegetable broth if cooking vegetarian)
• Pinch of Himalayan salt – less if stock was salted
• 2 tins organic coconut milk. (for a creamy texture and optional)
• Nutmeg, cinnamon, cayenne and/or pepper – optional or sprinkle on individual bowls.

Instructions

Saute onions in organic butter or coconut oil for a few minutes over medium heat.

Add carrots, celery, and sweet potatoes. Continue to stir on medium heat for 5 - 10 minutes making sure they do not burn.

Add broth then add apples. Bring to a boil then cover and simmer for 30 minutes. Make sure that the sweet potatoes and apples are soft.

Puree the soup in small batches.

You can use an immersion blender right in your cooking pot or if you have a Vitamix or a strong blender that works beautiful as well. When using a blender make sure to use small batches, set the speed on low to start. I like to put the lid on tight but remove the small plastic piece in the middle of the lid and cover with a small towel when I turn on slowly.

Add salt and other spices to taste.

Sometimes I allow my family and guests to add the nutmeg, cinnamon and cayenne if they wish.

Notes

Freezing I love making lots of soup and freezing for quick, easy and nutritious meals. Additional Items This soup is perfect just as it is but it is also a wonderful base for so many ingredients. You can add: Rice or Quinoa or Beans or Lentil and/or Veggies…. It can me a meal in a bowl. Making meals healthy, nutritious, delicious and simple is what it is all about!

By Shawn Nisbet

Apple Dapple Simple, Delicious, Crispy Baked Tofu

Sweet Potato, Carrot and Apple Soup

Sweet Potato, Carrot and Apple Soup Recipe