This easy pureed sweet potato soup is made with simple ingredients and filled with flavor from pure maple syrup, coconut milk, apple and balsamic vinegar.
Prep Time:15-20 mins
Cook Time:30-35 mins
Total Time:45-55 mins
1 ½ pounds sweet potatoes
3 tablespoons oil or butter
½ medium onion, peeled and diced
2 medium apples, skins on, diced
1 ½-2 teaspoons coarse salt
1 teaspoon ground nutmeg
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 cups unsalted vegetable stock
15-ounce can full fat canned coconut milk
1 tablespoon balsamic vinegar
4 tablespoons pure maple syrup
Preheat oven to 400 degrees. Poke sweet potatoes with a fork, place in a roasting pan and cook 1-1 ½ hours, until tender. Let slightly cool, then peel sweet potatoes and discard peels. Alternatively, microwave or steam the sweet potatoes until tender.
Heat butter to medium in a Dutch oven. Add onion and sauté 2-3 minutes until soft. Add apples and sauté 3-4 minutes, until soft.
Stir in salt, nutmeg, black pepper and cayenne. Stir in cooked sweet potatoes and vegetable stock and bring to a simmer. Cook 10-15 minutes with lid on or until the apples and sweet potato are very tender.
Remove from the heat and use an immersion blender to puree soup until very smooth.
Stir in the coconut milk, balsamic vinegar and maple syrup. Taste and adjust seasoning, if necessary.