Autumn Is Here: Curried Sweetpotato Apple Soup

October 5, 2011 |Sweet Bites


The summer seemed to stretch itself out for as long as it possibly could, but the recent weather is proof that this year’s heat wave has finally come to an end. Autumn is my most favorite season, and I can’t help but be one of those people who has been longing for sweater weather since… well, the start of the warm front each year. Now that the cool air is really starting to kick in I’ve begun to think about the plethora of recipes that I want to explore in the upcoming months. There are so many great fruit and vegetable options for this season, such as cauliflower, pears, artichokes, grapes, and zucchini. But sweetpotatoes are my favorite fall vegetable (I know, how surprising!) and apples are, hands down, my favorite fall-time fruit to cook with.

Apples are such a delicious and beneficial fruit. One small apple contains only 80 calories, and provides a great source of Vitamin C and fiber. Also, unpeeled apples contain twice the amount of fiber as peeled ones, and are richer in antioxidants- nutritional bonuses!

So, because of my love for fall, sweetpotatoes, and apples, here is a sweetpotato and apple soup recipe to warm you up this season.

CURRIED SWEETPOTATO APPLE SOUP
Yields 4 servings (about 5-1/4 cups)

Ingredients

  • 1 large (1 pound) North Carolina sweetpotatoes
  • 1 large (8 ounces) tart apple (such as Fuji, Honey crisp, or Gala)
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped (2 cups)
  • 2 to 3 teaspoons curry powder
  • 1 can (14 to 14-1/2 ounces) vegetable broth (about 1-3/4 cups)
  • 1-3/4 cups unsweetened apple juice
  • 3/4 teaspoon salt
  • 1 container (6 ounces) plain low-fat yogurt
  • 3/4 cup croutons (optional)

Instructions

  1. Pierce sweetpotatoes and apple with fork tines; microwave sweetpotatoes and apples on high until apple is very tender (about 6-7 minutes); remove apple, set aside until cool enough to handle
  2. Continue microwaving sweetpotatoes on high until tender (additional 4-5 minutes); set aside until cool enough to handle
  3. Heat oil in large saucepan over medium heat; add onion and curry powder; cook and stir until onion begins to brown (about 5 minutes)
  4. Add vegetable broth, bring to a boil; reduce heat to low, simmer (5 minutes); transfer broth mixture to bowl of food processor, reserve saucepan
  5. Halve sweetpotatoes and apple; remove apple core;scoop potato and apple pulp from skin; add to food processor; add salt; whirl until very smooth, gradually adding apple juice through processor feed tube
  6. Transfer mixture to reserved saucepan; bring to boil over medium heat
  7. Whisk in yogurt; reheat just until hot (do not boil)
  8. Serve topped with croutons (if desired)

Per serving: 253 calories, 50 g carbs, 6 g fiber, 28 g sugar, 4 g fat, 1 g saturated fat