Sweet Potato and Apple Soup

by Sue Taggart

Is there a difference between sweet potatoes and yams? In the US, probably not. Yams are native to Asia and Africa and they are rare in the United States. What is readily available in the US as a yam is really a sweet potato, a native to the Americas. Sweet potatoes have a moist yellow-orange flesh while yams are scaly with a dry, starchy taste. Sweet potatoes are rich in beta-carotene, an antioxidant that may help prevent strokes and certain kinds of cancer. They are also loaded with fiber and Vitamin C and are virtually fat-free. Plus, a six-ounce serving delivers nearly 10 times the U.S. recommended daily allowance of Vitamin A.  So, don’t wait for Thanksgiving, develop a taste for superfood, sweet potatoes all year round!

This healthy, delicious soup is a wonderful way to serve sweet potatoes with a twist!

Serves 6:

1 3/4 lb  sweet potatoes (about 3 large) peeled and cut into 1″ chunks

1              medium parsnip, peeled (remove the woody center) and cut into 1″ chunks

2             medium fresh garlic cloves coarsely chopped

2 tbsp    extra virgin olive oil

6 c          organic, low sodium vegetable broth

1 c          apple cider

1 tsp      green Tabasco sauce

1             Granny Smith apple diced for garnish

salt to taste

Preheat oven to 375 degrees F. On a baking sheet toss the sweet potatoes with the parsnip, garlic, olive oil and salt and bake for 45 minutes or until soft and tender. Cool for 5 minutes then put half the baked vegetables in a blender and puree with 3 cups of stock. Transfer to a large saucepan and repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat till just beginning to boil. Ladle into bowls and serve with the diced apple.

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