Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roasted Sweet Potato Soup with Curried Apples 3.7 (84) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Krause, Johansen Prep Time: 35 mins Total Time: 1 hr 50 mins Servings: 4 Yield: 6 cups Get that creamy feeling without having to reach for the heavy cream with velvety sweet potatoes offset by tart apples and fragrant curry powder. Ingredients 2 ½ 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 jalapeno peppers, ribs and seeds removed, thinly sliced 3 garlic cloves, coarsely chopped ½ cup dry sherry (optional) 4 cups vegetable broth, homemade or canned 2 teaspoons white-wine vinegar 1 teaspoon honey ¼ teaspoon curry powder 1 small tart apple (4 ounce) peeled, cored, and diced ¼ cup plain yogurt 2 tablespoons chopped mint, for garnish Directions 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. 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. 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. 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. Cook's Notes For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. Rate it Print