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Roasted Sweet Potato Soup with Curried Apples

For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.

  • prep: 35 mins
    total time: 1 hour 50 mins
  • servings: 4
Photography: Anna Williams

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Ingredients

  • 2 1/2 pounds sweet potatoes (3 or 4)
  • 2 tablespoons olive oil
  • 1 medium onion, halved and sliced
  • Coarse salt and ground black pepper
  • 1 red bell pepper, ribs and seeds removed, thinly sliced
  • 2 jalapeƱo peppers, ribs and seeds removed, thinly sliced
  • 3 garlic cloves, coarsely chopped
  • 1/2 cup dry sherry (optional)
  • 4 cups vegetable broth, homemade or canned
  • 2 teaspoons white-wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon curry powder
  • 1 small tart apple (4 ounce) peeled, cored, and diced
  • 1/4 cup plain yogurt
  • 2 tablespoons chopped mint, for garnish

Directions

  1. Step 1

    Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.

  2. Step 2

    Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.

  3. Step 3

    Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.

  4. Step 4

    In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.

Source
Body+Soul

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Reviews (14)

  • 26 Mar, 2013

    I LOVED this soup. I followed the recipe exactly and it was to die for. I've served it at two different dinner parties and it with a hit. Then I served it to 25 people at a retreat in the mountains. A big hit again. The curried apples and mint magically transofrm this so don't leave them out!!!

  • 13 Nov, 2012

    I loved this soup! The jalapenos minus the seeds and ribs gave it some warmth that was perfect for a cold, rainy day. The texture was just right for me, and the apple pieces were a great texture addition. I really enjoyed the little burst of curry each time I came across an apple piece. I used greek yogurt because that's what I had on hand and it was lovely - and a little protein boost! Highly recommended!

  • 22 Nov, 2010

    Thanks for keeping it vegetarian!

  • 24 Feb, 2010

    I don't eat sweet potatoes but wanted to find a recipe I liked because they are so good for you and this one did it! I like a little something in my soup so I doubled the apple portion of the recipe.

    Even if you don't eat sweetpotatoes give it a try.

  • 14 Jan, 2010

    This soup came out so well. I would reduce the amount of sherry - not eliminate it -- but reduce to 1/4 cup or a few splashes. It has a wonderful color and aroma!

  • 20 Jan, 2009

    I made the soup - I substituted chix broth for veg broth (because I was out) - not a good idea - it was still good but I think I would have liked veg broth better. My friends loved it and thought delicious. The next day I through some brown rice in and very good. I also used my immersion stick blender - it is great for making soups!

  • 5 Jan, 2009

    I really liked this soup - it has an unusual sour, but good, taste. I made it with what I had - so no jalapeno or mint, and it was good. Also, I avoided the puree in batches nonsense, and just used my immersion stick blender to puree the soup in the cooking soup pot.

  • 11 Dec, 2008

    I'm goint to try this soup and the muesli (my new favorite food)

  • 10 Dec, 2008

    Kiltfire. Why do you have that picture, it is really scary. It could cause nightmares. I'm closing out of this site because of it.

  • 24 Nov, 2008

    I agree!

  • 4 Nov, 2008

    This recipe would also be great with butternut squash or acorn squash. I plan on making this soup very soon. I love sweet potato.

  • 1 Oct, 2008

    MMM. The soup is great. I added fresh dill because I couldn't get fresh mint. Very good.

  • 3 Jul, 2008

    The soup was OUTSTANDING as a cold, summer soup. I added cinammon applesauce which I happened to have in the fridge and I never got around to making the apples and I forgot the sherry. I also used "Kefir" which is a yogurt product that is more liquid.

  • 12 Jun, 2008

    I made this soup, but I ran out of time to make the curry apples! It still turned out delicious, and I loved the flavour that the red bell pepper brought to the soup! Yum yum.