Sweet Potato Apple Soup (Upgraded)
This delicious sweet potato apple soup is upgraded with roasted veggies, fresh ginger, and creamy coconut milk. It’s warm, flavorful, and way better than the usual one-note versions. Perfect for chilly nights with crusty bread.
Equipment
- Large soup pot
- Baking sheet + parchment
- Immersion blender (or blender)
- Sharp knife + cutting board
Ingredients
- 5 cups sweet potatoes peeled + cubed (about 2 large)
- 2 medium apples Gala, Honeycrisp, or 1 tart Granny Smith for tang, cored + cut into wedges
- 1 medium onion chopped
- 1 shallot chopped (optional, or sub extra onion)
- 1 –2 garlic cloves left in skin (optional, for roasting)
- 1 Tbsp olive oil plus more for roasting
- 1 knob fresh ginger about 1 inch, grated or minced
- 3 ½ cups low-sodium vegetable broth start with less, add more later
- 1 sprig fresh thyme or rosemary
- ½ tsp ground cinnamon
- ⅛ tsp nutmeg freshly grated if possible
- ¼ tsp smoked paprika optional but adds depth
- Pinch cayenne pepper optional, tiny!
- ½ tsp kosher salt adjust later
- Black pepper to taste
- ½ cup coconut milk or cashew cream optional for creaminess
- 1 –2 tsp lemon juice or apple cider vinegar for brightness
- 1 –2 tsp maple syrup only if you want more sweet at the end
For garnish (optional but amazing):
- Roasted pepitas or toasted pecans/walnuts
- Fresh chives or parsley
- Swirl of coconut cream or yogurt
- Chili oil drizzle
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Toss sweet potato cubes + apple wedges + garlic cloves (if using) with a drizzle of olive oil, salt, pepper, and smoked paprika. Roast 20–25 minutes until caramelized edges.
- Meanwhile, heat 1 Tbsp olive oil in a large soup pot over medium. Add onion + shallot + ginger. Cook until soft and fragrant, about 5–7 minutes.
- Add roasted sweet potatoes, apples (peel roasted garlic + squeeze it in), cinnamon, nutmeg, cayenne. Stir to coat.
- Pour in enough broth to just cover veggies. Add thyme sprig. Bring to simmer. Cook 10–15 minutes until everything is tender and flavors meld.
- Remove thyme. Use immersion blender (or transfer in batches) to blend smooth. If too thick, add more broth until consistency you like.
- Stir in coconut milk or cashew cream if using. Taste and adjust: more salt, pepper, splash of lemon juice/vinegar to brighten, maple syrup for sweet balance.
- Ladle into bowls. Garnish with pepitas, swirl of coconut cream, herbs, chili oil if you’re into that. Serve warm with bread.
Notes
- Want protein? Blend in ½ cup cooked white beans.
- For ultra-silky soup, strain after blending.
- Freezes well for up to 3 months.
- Reheat gently and add liquid if needed.
- Spice it your way: ginger + cayenne = warm kick, rosemary = earthy, smoked paprika = cozy campfire vibes.
Tried this recipe?Let us know how it was!