Creamy Apple, Sweet Potato & Sage Soup
There’s something about fall that makes a warm bowl of soup especially comforting. This creamy sweet potato soup combines a touch of sweetness from fresh apple with savory sage for an easy fall meal that feels a little more special than your everyday soup.
It’s simple to make, uses wholesome ingredients, and makes your kitchen smell amazing!
Ingredients
2 medium sweet potatoes, peeled and cubed
1 Honeycrisp or Gala apple, peeled, cored and chopped
½ medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
3 cups vegetable or chicken broth
½ cup unsweetened coconut milk
½ teaspoon dried sage, or a few fresh sage leaves
¼ teaspoon cinnamon
Salt and freshly ground black pepper, to taste
Optional toppings: pumpkin seeds, fresh sage, a drizzle of coconut milk or freshly cracked black pepper.
Directions
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened.
Add the garlic and cook for another 30 seconds, just until fragrant.
Add the sweet potatoes, apple, broth, sage and cinnamon. Bring everything to a gentle boil, then reduce the heat and simmer for approximately 20 minutes, or until the sweet potatoes and apple are very tender.
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you’re using a traditional blender, allow the soup to cool slightly and carefully blend it in batches.
Return the soup to low heat and stir in the coconut milk. Add salt and pepper to taste. If you’d like a thinner consistency, simply add a little more broth.
Spoon into bowls and finish with pumpkin seeds, fresh sage or a swirl of coconut milk.
Cozy tip: Pair it with a simple green salad or a piece of crusty bread for an easy fall dinner.
Enjoy!
