Sweet Potato Apple Carrot Ginger Soup

This one-pot recipe will become your go-to winter soup. It’ll give you that cozy, warm feeling with its spicy flavor and
is excellent for a pre-holiday dinner with friends.

Art of Bread by Joe’s fresh hearth-baked baguette will be the perfect addition to this recipe.

If you’re having guests fireside, serve with your own mulled wine.

Ingredients

  • 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
  • 3.5 oz. bacon/pancetta chopped

 Instructions

  • 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.

Notes

Storing: Allow pureed soup to cool completely, transfer to an airtight container, and refrigerate for 4-5 days (without toppings). Reheat in a microwave or on the stovetop (add a bit of stock to achieve a thinner consistency if soup has thickened).

Alternatively, freeze pureed soup in an airtight container for up to 3 months. Thaw overnight before reheating.

Recipe adapted from The Classy Baker.

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