Roasted Apple and Sweet Potato Soup with Spiced Walnuts

Name: Roasted Apple and Sweet Potato Soup with Spiced Walnuts
Yield: 12 servings
Ingredients: 10 cups sweet potatoes ((about 5 to 6 medium-sized potatoes) peeled and cubed); 3 cups apples ((try Spartan, Empire or Russet), peeled, cored and quartered ); 1/2 tsp ground cinnamon; 1 long, red chili pepper (left whole but with ends removed); 5 tbsp vegetable or canola oil; 1 tbsp salt; 2 tsp freshly ground black pepper; 2 tbsp unsalted butter; 2 cups onions (peeled and chopped); 3 sprigs fresh thyme; 3 cups milk; 4 1/2 cups cold water; 2 tsp cider vinegar; 1 tbsp unsalted butter; 2 sprigs fresh thyme; 1/4 tsp fresh cinnamon; 1/4 tsp cayenne pepper; 1 cup walnut halved; 1/2 tsp salt; 1/4 tsp freshly ground black pepper

Best Health

A harmonious blend of sweet apples, creamy sweet potatoes, savoury spices and hot chillies, this velvety soup is a perfect lunch option on a cold, wintry day. So wholesome is this soup it’s sure to maintain stamina levels for the remainder of the workday

Recipe courtesy Ontario Apple Growers

Servings

12servings

Servings

12servings

Course Dinner, Lunch
Cuisine Soup, Vegetarian

Ingredients

10 cups sweet potatoes (about 5 to 6 medium-sized potatoes) peeled and cubed
3 cups apples (try Spartan, Empire or Russet), peeled, cored and quartered
1/2 tsp ground cinnamon
1 long, red chili pepper left whole but with ends removed
5 tbsp vegetable or canola oil
1 tbsp salt
2 tsp Freshly ground black pepper
2 tbsp unsalted butter
2 cups onions peeled and chopped
3 sprigs fresh thyme
3 cups milk
4 1/2 cups cold water
2 tsp cider vinegar
Spiced Walnuts
1 tbsp unsalted butter
2 sprigs fresh thyme
1/4 tsp fresh cinnamon
1/4 tsp cayenne pepper
1 cup walnut halved
1/2 tsp salt
1/4 tsp Freshly ground black pepper

Servings: servings

Units:

Ingredients

10 cups sweet potatoes (about 5 to 6 medium-sized potatoes) peeled and cubed
3 cups apples (try Spartan, Empire or Russet), peeled, cored and quartered
1/2 tsp ground cinnamon
1 long, red chili pepper left whole but with ends removed
5 tbsp vegetable or canola oil
1 tbsp salt
2 tsp Freshly ground black pepper
2 tbsp unsalted butter
2 cups onions peeled and chopped
3 sprigs fresh thyme
3 cups milk
4 1/2 cups cold water
2 tsp cider vinegar
Spiced Walnuts
1 tbsp unsalted butter
2 sprigs fresh thyme
1/4 tsp fresh cinnamon
1/4 tsp cayenne pepper
1 cup walnut halved
1/2 tsp salt
1/4 tsp Freshly ground black pepper

Servings: servings

Units:

Course Dinner, Lunch
Cuisine Soup, Vegetarian

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, add sweet potatoes, apples, cinnamon, chili pepper and oil. Season with salt and pepper and stir until well combined.
Line baking sheet with parchment or foil. Spread potato and apple mixture evenly on baking sheet and place in preheated oven. Roast for 45 minutes to an hour, stirring occasionally, until apples and sweet potatoes are golden and tender.
In a large pot over medium-high heat, add butter and melt completely. Add chopped onions and thyme and sauté for 5 to 6 minutes or until onions are tender and lightly golden.
Add roasted potato and apple mixture milk and water. Decrease heat to medium and let simmer for 20 to 30 minutes.
Once simmered, remove the chili and thyme sprigs and discard. Purée soup with a blender or hand blender until very smooth. Just before serving stir in cider vinegar and season with salt and pepper.

Spiced Walnuts

While the soup is simmering, heat a small frying pan over medium heat, add 1 tbsp (15 ml) of butter and let melt completely. Add thyme sprigs, cinnamon, cayenne, walnuts, salt and pepper. Continue to sauté for 4 to 5 minutes, stirring frequently until walnuts are golden and fragrant.
Serve soup piping hot with a garnish of warm, spiced walnuts.

Recipe Notes

Per serving: 290 calories, 6 g protein, 16 g fat (4 g saturated fat), 34 g carbohydrates, 5 g fibre, 10 mg cholesterol, 780 mg sodium, %RDI:Iron 6%, Calcium 15%, Vitamin A 320%, Vitamin C 15%

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