This spiced Sweet Potato Apple Carrot Soup is truly winter in a bowl. Exceptionally hearty and satisfying, this is the perfect comfort food for chilly nights!
Who would have thought that you can have such a filling soup with just a few ingredients, which will make this easy but nourishing dish a winter favourite? Along with the vegan Red Lentil Coconut Soup, this Sweet Potato Apple Carrot soup has become one of our cold weather go-tos. On a cold evening, all that's left to do is to scoop this warm soup into a bowl and cozy up!
This creamy, flavorful soup is a fine mix of sweet and spicy from sweet potatoes, carrots, and apples to warming spices of ginger, turmeric and dried chilli flakes. It can be easily adapted to a vegan-version and even made ahead for busier days.
Why this Recipe Works
- It's actually spicy, filling, warming, and flavorful
- It can be made with a few easily-accessible ingredients
- It's simple to make, especially when you're not in the mood for elaborate cooking/baking
- It's a one-pot soup
- It can be made ahead and frozen for up to 3 months
- It's super versatile any can be topped up with anything you like!
Ingredients for Sweet Potato Apple Carrot Soup
As you might have guessed, the main ingredients for this soup base are sweet potatoes, carrots, and green apples. You will also need a few others:
- Vegetable or Chicken Stock
- Chilli flakes (optional)
Soup Topping Ideas
One of the great things about this soup is the versatile mix of sweet and spicy which allows for any topping of choice. My personal favourite is crispy bacon or pancetta, pumpkin seeds, and fresh parsley. You can also swirl in a little Greek yogurt or sour cream, drizzle some olive oil, and top up with dried chilli, lime wedges, sesame seeds or nuts!
Tips for the Best Soup
- Cut vegetables into equal sized chunks to ensure even cooking. Also, finely chop carrots as they generally take longer to cook than sweet potatoes, to ensure doneness at the same time.
- Use red apples for a sweeter soup, and green apples for less sugar and carbs.
- For a thinner consistency, add more vegetable or chicken stock after blending.
How can I make this Sweet Potato Apple Carrot Soup Vegan?
To make this sweet potato apple carrot soup vegan, make sure to use vegan stock and leave out the bacon and yogurt toppings.
Making Ahead and Storing
This soup is perfect for making ahead. Blended soup can be chilled in an airtight container for 4-5 days and then reheated in a stock pot or microwave before topping with any ingredients and serving.
Blended soup can also be frozen (without toppings) in an airtight container for up to 3 months. Just make sure to thaw overnight before reheating.
Have you tried spiced Sweet Potato Apple Carrot Soup? Let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow Baked Fig on Pinterest, and Instagram to stay updated with any new recipes!
Sweet Potato Apple Carrot Soup
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic diced
- ¼ tsp salt
- 1 tsp ground turmeric
- 1 tsp ground ginger grated
- ¼ tsp dried chillies (optional)
- 2 medium sweet potatoes chopped
- 2 medium carrots diced
- 1 large green apple chopped
- 4 cups chicken/vegetable stock (approx 1 liter)
Toppings (as desired)
- 1 tbsp Greek yogurt
- 1 tbsp pumpkin seeds
- 3 tbsp fresh parsley finely chopped
- 100 g bacon/pancetta chopped
- Heat olive oil in a large stock pot. Add onion and saute for 5-8 minutes until soft and translucent.
- Add diced garlic and saute for 30 seconds. Add salt, ginger, turmeric, and chillies and stir to incorporate.
- Add sweet potatoes, apple, and carrots and mix well. Add chicken/vegetable broth and bring to a boil.
- Cover and simmer on low heat for 25-30 minutes until sweet potato is tender and soft.
- Allow soup to cool completely and puree using an immersion blender or a kitchen blender until smooth. Add more chicken/vegetable broth for a thinner consistency. Pour back into stock pot and warm soup on medium heat.
- In the meantime, heat a small pan on high heat, place chopped bacon/ pancetta (if using) and cook until crisp. Transfer to a paper towel to drain excess oil.
- Ladle soup into serving bowls. If desired, drizzle with Greek yogurt and top with crispy bacon/ pancetta, fresh parsley and/or pumpkin seeds.
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