Creamy Potato Apple Soup (Print Version)
# Ingredients:
01 -
2½ pounds yams or sweet potatoes, peeled and cut into chunks.
02 -
2 large apples (around 1¼ pounds).
03 -
3 tablespoons unsalted butter.
04 -
¾ teaspoon nutmeg, ground.
05 -
6 cups of veggie broth.
06 -
Salt, 1 teaspoon.
07 -
¾ teaspoon cinnamon, ground.
08 -
2 cups chopped onions or shallots.
09 -
1 tablespoon maple syrup, plus extra for topping.
10 -
2-3 tablespoons freshly squeezed lemon juice.
# Instructions:
01 -
Melt the butter in a large pot on medium. Stir onions around for 3-4 minutes to soften them up.
02 -
Toss in chunks of sweet potato and apple. Stir occasionally while cooking for about 3 minutes.
03 -
Pour in 2 cups of broth to loosen stuck bits at the bottom. Add spices, remaining broth, and salt. Let it slowly simmer for 7-10 minutes, or until potatoes feel tender.
04 -
Once heat is off, carefully blend everything with an immersion blender until it’s silky smooth.
05 -
Taste and tweak with maple syrup, salt, and lemon juice. Serve warm, with a drizzle of maple syrup if you'd like.
# Notes:
01 -
Yields about 9-10 cups.
02 -
Swap butter for olive oil to keep it vegan-friendly.
03 -
Lasts up to 3 days in the fridge or 3 months if frozen.