A creamy autumn soup featuring the sweet and irresistible combination of apples and sweet potatoes. If you're watching your waistline, you can use less cream, omit it all together or even substitute a bit of cream cheese or goat's cheese.
1 person made this
2 tablespoons butter
1 onion, finely chopped
1 carrot, shredded
500g sweet potatoes, peeled and chopped
2 apples, peeled and chopped
salt and pepper to taste
1L water or vegetable stock
225ml apple juice
223ml single cream
1 pinch ground nutmeg
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:25min › Ready in:35min
Saute onion in butter in a large saucepan. Add carrot, potatoes and apples. Cook everything together for a few minutes. Add salt and pepper to taste, then the water or stock. Cover and simmer for about 15 minutes.
Once the vegetables and apples are tender, transfer the soup to a bowl of a kitchen processor. Pulse until smooth.
Transfer back to the saucepan, then add apple juice and cook for another 5 minutes.
Now add the cream and nutmeg. Heat for another 5 minutes till warmed through.