Ingredients
Scale
- 2 sweet potatoes, quartered
- 1 large tart apple, peeled and cored
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 1 bay leaf
- 5 cups chicken broth
- 1 cup cream
- Zest and juice of one lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place sweet potatoes and apple on a greased baking sheet.
- Roast for about 40 minutes until tender.
- Cool slightly before peeling sweet potatoes.
- Heat olive oil in a soup pot over medium heat.
- Sauté onion, celery, bay leaf, and carrot until tender (5-7 minutes).
- Remove bay leaf; add chicken broth and roasted sweet potato and apple pieces.
- Blend until smooth, then return to pot.
- Stir in cream, lemon zest, and juice; season with salt and pepper.
- Gently heat through but do not boil.
- Serve garnished with crumbled goat cheese or feta.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 10g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg