Sweet Potato and Apple Soup
Kitchen Tested 
- Yield 5 servings
Sweet potatoes and apples with a touch of ginger and curry combine in this flavorful soup.
Make ahead and refrigerate. Add more milk when reheating if needed.
Ingredients
- 1/2 cup chopped onion
- 4 cups peeled chopped sweet potatoes (Louisiana yams)
- 2 cups peeled chopped baking apples
- 2 cups fat-free low-sodium chicken broth
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground curry
- 1 tablespoon honey
- 1 cup fat-free milk
- 1/3 cup chopped walnuts, toasted
Instructions
- In nonstick saucepot coated with nonstick cooking spray, sauté onions over medium heat until tender. Add sweet potatoes, apples, broth, ginger, curry and honey.
- Bring mixture to boil, then reduce heat and simmer, covered, until potatoes are tender, 25 minutes. Transfer to blender or food processor and blend until smooth.
- Return soup to pot and stir in milk until blended. Sprinkle with toasted walnuts to serve. Makes 5 cups.
Note: Canned sweet potatoes may be used instead. Add them when you place mixture in the food processor.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).
